- 1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
- 7 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 hothouse (seedless) cucumber, peeled
- 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
- 2 celery ribs, cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 1/3 cup diced (1/4-inch) red onion
- 8 ripe plum tomatoes, cut into 1/2-inch pieces
- 1 cup halved yellow cherry or pear tomatoes
- 8 whole fresh basil leaves, coarsely torn
- 8 whole fresh mint leaves, coarsely torn
- 3 tablespoons red-wine vinegar
- 2 hard-cooked eggs, chopped (for garnish)
- Preheat the oven to 350°F.
- Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.
- Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.