Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cucumber and Bread Salad

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
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