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Bread Salad

Time 30 minutes
Yields Serves 6 to 8
Bread Salad
1

Core tomatoes and cut in half lengthwise. Cut each half in 1/2-inch strips. Holding strips together, chop crosswise into 1/2-inch pieces. Place in large bowl and set aside.

2

Cut garlic into tiny strips lengthwise, then hold strips together and chop into tiny pieces crosswise. Add to tomatoes. Cut onion into 1/4-inch strips lengthwise. Holding strips together, cut strips crosswise into 1/4-inch pieces. Add to bowl. Peel cucumber and cut it lengthwise down center. Using teaspoon, hold cucumber half over sink and scrape out seeds. Cut each cucumber half in 4 strips lengthwise, then cut into 1/2-inch pieces crosswise. Add to bowl. Salt vegetables in bowl to taste and toss to mix vegetables. Taste and add more salt if salad tastes flat.

3

Place vinegar in small bowl, add oil and whisk to mix well, or use a spoon and stir briskly. Pour dressing over salad and toss to mix salad thoroughly.

4

Trim crust off bread with sharp knife and discard. Cut loaf into 1/2-inch cubes and add to salad. Toss salad to mix thoroughly. If it seems a little dry, add more olive oil and another spoonful or two of vinegar. Remove leaves from watercress stems and add to salad. Toss and serve.


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