Oven-Baked Tomato & Cucumber Bread Salad with Herb Vinaigrette

Ingredients

Main Components:
- 4 cups stale bread, cubed
- 3 large tomatoes, diced
- 1 cucumber, peeled and sliced thin
- 2 stalks celery, chopped
- 1/4 cup chives, chopped
- 1/4 cup parsley, chopped

Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 4 dashes Tabasco sauce

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).

2. Prepare the Bread:
Place the cubed stale bread on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Spread the cubes in a single layer.

3. Bake the Bread:
Oven-dry the bread cubes for about 10 minutes or until they are golden and crisp. PT10M

4. Prepare the Vegetables:
In a large mixing bowl, combine the tomatoes, cucumber, celery, chives, and parsley. Mix thoroughly.

5. Make the Vinaigrette:
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, vinegar, minced garlic, Worcestershire sauce, sugar, and Tabasco sauce until well combined.

6. Combine Salad Ingredients:
Remove the bread cubes from the oven and let them cool for a few minutes. Once cooled, add them to the vegetable mixture.

7. Dress the Salad:
Pour the vinaigrette over the bread and vegetable mixture. Toss everything gently to ensure all the ingredients are well-coated with the dressing.

8. Serve:
Serve immediately as a delightful dinner salad or allow it to sit for a few minutes to let the flavors meld together.

Preparation & Cooking Times

Preparation Time:
PT15M
15 minutes

Cooking Time:
PT10M
10 minutes

Total Time

PT25M
25 minutes

Type of Dish

Dinner

Keywords

bread salad, tomato salad, cucumber salad, vinaigrette, oven-baked, herb salad, dinner salad, panzanella, crunchy salad, summer dish

Recipe Yield

Feeds 4 adults

Calories

Total calories: 450

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