Gnaw hear this! Dried bread adds a lot of bite to a late-summer salad.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Baking sheet
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Measuring spoons
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Measuring cups
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Large bowl
Ingredients
- 2 ripe tomatoes, washed, cored, and chopped
- 1 bell pepper, washed, cored, and diced; dicing a food means cutting it up in pieces about the size of dice
- 1 large cucumber, washed or peeled and diced
- 1⁄4 small red onion, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 to 4 tablespoons chopped fresh basil leaves, rinsed with cold water
- 1 clove garlic, minced
- 1⁄2 teaspoon dried oregano
- pinch kosher salt; a “pinch” of salt is the amount you can pinch between 2 fingers
- 2 cups day-old bread, cut into big cubes
Instructions
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With the help of your adult, turn on the oven and set it to 200 degrees.
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Put everything, except the bread, in a large bowl and toss well.
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When the oven is hot, with the help of your adult, put the bread on a baking sheet and put it in the oven.
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Bake until the bread is lightly toasted, about 10 minutes, and then, with the help of your adult, set it aside to cool.
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Add the bread to the bowl with the vegetables and toss well. Serve right away or cover and refrigerate for up to 2 hours
