RUSTIC BREAD SALAD
Serves 4 to 6.
Note: Enjoy this as an end-of-summer meal in a bowl. From "One Big Table," by Molly O'Neill.
6 (1-in.-thick) slices French or Italian bread, cut into 1-in. cubes
6 tbsp. extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 c. cherry tomatoes, halved
2 ripe avocados, halved, pitted, peeled, and cut into 1/2-in. pieces
2 oranges, peel and pith removed, segmented, juice reserved
1 red onion, finely chopped
1 English cucumber, cut into 1/2-in. pieces
1 or 2 jalapeño chiles, stemmed, seeded, and finely chopped, optional
1/2 c. chopped fresh cilantro
4 tsp. fresh lemon juice
Place an oven rack in center position and preheat oven to 400 degrees.
On a large rimmed baking sheet, toss the bread with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, and spread in an even layer. Bake about 15 minutes, stirring every 5 minutes, until light golden brown. Cool to room temperature.
In a large bowl, combine the tomatoes, avocados, oranges, onion, cucumber, chiles and cilantro.
Just before serving, stir in the bread and season with salt, pepper, reserved orange juice and lemon juice to taste.