New This Month

Toasted Bread Salad

Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal.

  • Servings: 4

Source: The Martha Stewart Show, September Fall 2008


  • 2 tablespoons sugar
  • Juice of 2 limes
  • 3 tablespoons rice-wine vinegar
  • 5 tablespoons safflower oil
  • 1 pound country-style bread, crust removed and cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1 English cucumber, halved lengthwise and cut into 1-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon fresh ginger, very finely chopped (optional)
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 1 jalapeno, seeds removed and finely chopped
  • 2 cups arugula
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 350 degrees.

  2. In a small bowl, whisk together sugar, lime juice, vinegar, and 3 tablespoons safflower oil; set vinaigrette aside.

  3. In a large bowl, toss bread cubes with olive oil until well coated. Spread bread cubes in an even layer on a baking sheet. Transfer to oven until golden and toasted, about 10 minutes.

  4. Transfer toasted bread cubes to a large bowl and add cucumber, tomatoes, ginger (if using), cilantro, mint, basil, jalapeno, and arugula. Drizzle vinaigrette over top, and season with salt and pepper; toss to combine.

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