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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 1/2 Bolillos, or 1/4 loaf crusty Italian bread
6 pickling cucumbers, peeled and cut into 3/4-inch chunks
1 small red onion, thinly sliced
3 Italian Roma tomatoes, chopped
1/2 cup green olives, pitted and cut in half
6 ounces Panela cheese, cut into 1/2-inch cubes
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 bunch cilantro, chopped
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
Lettuce leaves for serving

Directions

Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes.

Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.

My Private Notes

Name: Cucumber and Bread Salad
Yield: 4 to 6 servings
Ingredients: 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread; 6 pickling cucumbers, peeled and cut into 3/4-inch chunks; 1 small red onion, thinly sliced; 3 Italian Roma tomatoes, chopped; 1/2 cup green olives, pitted and cut in half; 6 ounces Panela cheese, cut into 1/2-inch cubes; 1/4 cup red wine vinegar; 1/4 cup olive oil; 1/2 bunch cilantro, chopped; 3/4 teaspoon salt; 1/2 teaspoon cracked black pepper; Lettuce leaves for serving