Fennel and Cucumber Salad

Name: Fennel and Cucumber Salad
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: About ¼ pound crusty bread (stale is fine), torn into pieces; 1 tablespoon balsamic vinegar; ¼ cup extra virgin olive oil; 2 tomatoes, preferably plum, cored and sliced; 2 tomatoes, preferably plum, cored and sliced; 1 red bell pepper, stemmed, seeded, and sliced; 2 celery stalks, sliced; Salt and black pepper to taste; Salt and black pepper to taste; 1 fennel bulb, trimmed and sliced; 2 cucumbers, peeled and sliced; ½ cup pitted small black olives; 6 radishes, trimmed and sliced; 1 cup chopped fresh basil leaves, optional; 8 cornichons, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A crunchy mixed vegetable salad given a twist by the addition of bread. Feel free to improvise with whatever is in your garden or kitchen. The key to this salad is not the choice of vegetables but slicing them as thinly as possible. Use a mandoline if you have one.

Ingredients

About ¼ pound crusty bread (stale is fine), torn into pieces
1 tablespoon balsamic vinegar

Europe
Italy
Vegan
Mediterranean

Method

Broil or grill the bread until lightly browned and crunchy, then place in a salad bowl.
Whisk together the vinegar, oil, salt, and pepper. Toss the remaining ingredients with the bread and dressing and serve immediately.