Yum.

This bread salad (featuring POD’s own cilantro, parsley, Boothby Blonde, and True Lemon cucumbers) arrives courtesy of the amazing Casa Moro cookbook.

Of course, each bread salad is adapted to fit whatever ingredients happen to be on deck, but the spirit belongs to Moro.

Serves 2

1 pepper, roasted and peeled
3 c. bread, cut or ripped into small pieces
3 cucumbers, peeled and cubed
2 tbs parsley, chopped
2 tbs cilantro, chopped
1 tbs capers, chopped

Dressing
1 garlic clove, crushed to a paste with salt (a mortar and pestle work great here)
1 tsp pan-roasted cumin seeds, roughly ground
1 1/2 tbs sweet, excellent quality balsamic vinegar
4 oz tomatoes (canned are okay, but fresh would probably be better), pureed into a juice.
3 tbs olive oil
2 tbs argan oil (you can substitute some extra olive oil, but if you have a highly flavorful nutty oil, use it. This stuff ain’t cheap, but it’s oh-so-good.)
black pepper

1. Toss the bread onto a baking sheet and stick it in the oven (heated to 425) for 5-10 minutes. Keep an eye on it until it’s lightly toasted.
2. Slice the roasted red peppers into strips
3. Mix the garlic paste with the cumin, vinegar, tomato puree. Whisk in the olive oil and argan oil. Whisk well. Taste for salt and pepper
4. When your bread is toasty, transfer it to a large bowl and pour most of the dressing over it. Stir. Let it sit for a couple of seconds before adding the peppers, cucumbers, cilantro, parsley, and capers. Stir. Pour on the rest of the dressing, if desired.
5. Yum. Yum.