Bread Salad with Tomatoes and Lemon Cucumbers

Bread Salad with Tomatoes and Lemon Cucumbers

Prep Time


Cook Time



4 people

Round, yellow lemon cucumbers deliver a sweet, mild flavor to this unique bread salad.

Recipe courtesy of Williams-Sonoma


  • 3 lemon cucumbers or 1 English (hothouse)
  • cucumber, peeled, halved, seeded and
  • diced
  • Coarse salt, to taste
  • 1/2 pound stale coarse-textured white bread
  • 1/2 cup water
  • 5 ripe tomatoes, 1 1/2 to 2 pounds total, seeded
  • and diced
  • 1 red onion, diced
  • 4 to 5 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1/2 cup loosely packed fresh basil leaves, torn
  • into small pieces


  • 1 Spread the diced cucumbers on paper towels and sprinkle with coarse salt. Let stand for 15 minutes. Place the cucumbers in a colander and rinse with cold water. Pat dry with paper towels.
  • 2
  • 3 Meanwhile, cut the bread into slices 1 inch thick and place in a shallow dish. Sprinkle the bread with the water and let stand for 2 minutes. Then carefully squeeze the bread until it is dry. Tear into rough 1-inch pieces and place on paper towels. Let stand for 10 minutes.
  • 4
  • 5 In a bowl, combine the cucumbers, tomatoes, onion and bread and toss gently.
  • 6
  • 7 In a large bowl, whisk together the vinegar and olive oil. Season with salt and pepper. Add the bread mixture and the basil, mix gently and refrigerate for at least 1 hour or up to 4 hours.
  • 8
  • 9 Transfer the salad to a platter and serve chilled.


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