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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Think of this as panzanella verde. There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days. Ingredients:
6 cups cubed (3/4-inch) country bread (about 1/2 pound) |
1/2 seedless cucumber |
1 celery rib, thinly sliced (1 cup) |
1/2 cup chopped scallion |
1/2 cup chopped pitted kalamata olives |
1 tablespoon drained capers, chopped |
3/4 cup packed flat-leaf parsley leaves |
3/4 cup packed basil leaves, torn |
1/3 cup fine-quality extra-virgin olive oil |
1/4 cup red-wine vinegar |
Directions:
1. Preheat oven to 300°F with rack in middle.
2. Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
3. While bread cools, halve cucumber lengthwise, then core and thinly slice.
4. Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.
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