Zesty Garden Vegetable Bread Salad

  • Yield: 6 to 8 servings
  • Ease of cooking: Easy
    Method of cooking: Mixing
  • Prep time: 10 minutes


  • ½ cup olive oil
  • ¼ cup red wine vinegar 
  • 2 teaspoons Dijon mustard 
  • Kosher salt and freshly ground black pepper 
  • 1 small loaf stale crusty bread, cut into bite-size pieces 
  • 3 to 4 large ripe tomatoes, chopped 
  • 2 cucumbers, peeled, seeded and sliced 
  • Handful purple string beans 
  • 1 red onion, thinly sliced


  1. In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper.
  2. Whisk it together and add the bread.
  3. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions.
  4. Toss everything again. Let the salad marinate 30 minutes before serving.
  5. Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.