Food & Cooking Recipes Salad Recipes Toasted Bread Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal. Ingredients 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 ½-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) ¼ cup fresh cilantro, coarsely chopped ¼ cup fresh mint leaves, coarsely chopped 1 jalapeno, seeds removed and finely chopped 2 cups arugula Coarse salt and freshly ground pepper Directions Preheat oven to 350 degrees. In a small bowl, whisk together sugar, lime juice, vinegar, and 3 tablespoons safflower oil; set vinaigrette aside. 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. 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. Rate it Print