Tuscan Bread Salad

This is ingenious – and delicious – use for day-old bread.

Serves 4 to 6.

2 cups day-old Italian or French bread, cubed
2 medium tomatoes, diced
1 English cucumber, halved and thinly sliced
1 red onion, halved and diced
1 red, orange, or yellow bell pepper, diced
¼ cup coarsely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano leaves
½ cup coarsely chopped fresh Italian flat-leaf parsley leaves
2 garlic cloves, finely chopped or pressed
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil

1. Place the bread, vegetables, and herbs in a large mixing bowl and toss to mix.

2. Place the garlic, vinegar, salt, pepper, and oil in a bowl and mix well. Drizzle the dressing over the vegetables, cover, and refrigerate at least 1 hour and up to 4 hours.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)