Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cucumber and Bread Salad
- Level: Easy
- 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
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.
