Bread and salad most definitely go together, especially on Meatless Monday. But what about bread IN your salad? Now there’s an idea.

This salad takes a little while for the flavors to develop, so throw it together when you get home and then go about all the other chores of dinnertime (child wrangling, plant watering, pet feeding, homework helping, etc.). Once you are done and get back to it, dinner will be ready, no pot stirring or other hot jobs required.

Cornucopia Bread Salad with Market Vegetables and More

2 cups chopped zucchini (and/or sweet red peppers, cucumbers, blanched beans, etc.)

1 1/2 cups chopped tomatoes

1/2 cup sliced cheeses, cubed (or Mozzarella or Provolone)

1/4 cup sweet onions, sliced (or chopped green onions)

1/4 cup chopped olives

1/4 cup extra virgin olive oil

3 tablespoons wine vinegar
1/4 to 1 cup chopped fresh herbs basil (and/or mint, cilantro, parsley, etc.)

2 teaspoons minced garlic

salt to taste

5-6 cups bread, cubed, dried out or toasted (firm-textured, sourdough, pita, etc.)
freshly ground black pepper to taste

Toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour.

Toss in bread and serve immediately.

• Recipe by Terese Allen for www.organicvalley.coop

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