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Bread Salad with Tomatoes and Lemon Cucumbers

Great summer recipe from Williams-Sonoma.  It is great as a side or a light meal. 

Ingredients:

3 lemon cucumbers or 1 English cucumber: Peeled, halved and diced

1/2 lb stale coarse textured white bread (French or Italian) 

1/2 cup water

5 ripe tomatoes.  Seeded and diced.

1 red (Spanish) onion

4-5 tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

1/2 cup loosely packed basil leaves, torn into small pieces

Spread cucumbers on paper towel and sprinkle with coarse salt.  Let stand 15 minutes.  Meanwhile, spread bread in shallow dish and sprinkle with water and let stand 2 minutes.  Carefully squeeze the bread until dry and tear into rough 1 inch pieces and place on paper towels for 10 minutes.

In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.  In a large bowl, whisk together the vinegar and olive oil.  Season to taste with salt and pepper.  Add the bread mixtures and the basil, mix gently and refrigerate at least 1 hour or for up to 4 hours.  Serves 4-6. 


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