RUSTIC BREAD SALAD

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 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

Directions

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.