Cucumber and Bread Salad

Course : Cucumbers
Serves: 6
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1/4 loaf loaf crust Italian bread
3 Tablespoons extra-virgin olive oil
1 teaspoon Sea salt and freshly ground black pepper
6 medium pickling cucumbers -- peeled and cut in half-inch chunks
1 small red onion -- sliced thin
3 medium Roma tomatoes -- seeds removed, in half-inch dice
1/4 cup green olives -- pitted and cut in half
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 bunch flat-leaf parsley -- leaves only, chopped roughly
3/4 teaspoon sea salt
1/2 teaspoon greshly ground black pepper
1 bunch Lettuce leaves for serving

Preparation / Directions:

Cut bread, with crusts, into half-inch cubes. Heat large skillet over medium heat and add 3 Tbs. olive oil. When quite hot, add bread cubes and sprinkle with a pinch of the sea salt and freshly ground pepper. Reduce heat to low; stir frequently for about 10-12 min. or until golden brown on all sides and dried crispy. In bowl, mix together cucumbers, onion, tomatoes, olives. Add remaining ingredients except bread cubes. Toss well, cover and chill 30 min. Add bread. Arrange lettuce on six plates; spoon salad on top.

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