Bread Salad With Tomatoes And Lemon Cucumbers

[Guest guest]

Bread Salad With Tomatoes And Lemon Cucumbers

 

3 lemon cucumbers or 1 English cucumber, peeled, halved, seeded and diced

coarse salt

1/2 pound stale coarse textured white bread

1/2 cup water

5 ripe tomatoes, seeded, diced

1 red onion, diced

4 to 5 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

salt to taste

freshly ground black pepper to taste

1/2 cup fresh basil leaves, loosely packed, torn small pieces

 

Spread the diced cucumbers on paper towels and sprinkle with coarse salt. Let

stand for 15 minutes. Place the cucumbers in a colander and rinse with cold

water. Pat dry with paper towels.

Meanwhile, cut the bread into slices 1-inch thick and place in a shallow dish.

Sprinkle the bread with the water and let stand for 2 minutes. Then carefully

squeeze the bread until it is dry. Tear into rough 1-inch pieces and place on

paper towels. Let stand for 10 minutes.

In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.

In a large bowl, whisk together the vinegar and olive oil. Season with salt and

pepper. Add the bread mixture and the basil, mix gently and refrigerate for at

least 1 hour or for up to 4 hours.

Transfer to a platter and serve chilled. Serves 4 to 6.

 

 

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