Toasted Bread Salad with German Bologna

1 sm. loaf Italian bread, halved lengthwise and toasted
1 cup extra virgin olive oil
salt and pepper
4 large tomatoes, chopped
1 large English cucumber, quartered lengthwise and diced
12 oz. Swiss Meats German Bologna, thin sliced and julienned
¼ cup fresh basil leaves, torn (optional)
2 Tbsp. red wine vinegar or to taste

In a large colander over a bowl or the sink, drizzle 1/2 cup water over the toasted bread to saturate. Squeeze the bread with your hands to remove any excess liquid, then crumble into bite size pieces. Transfer to a large serving bowl and drizzle with 1/2 cup olive oil; season to taste with salt and pepper. Add the tomatoes, cucumber and German Bologna to the bread and toss to combine. Add the basil and drizzle the red wine vinegar and remaining 1/2 cup olive oil on top.

Toss and season to taste with salt, pepper and more olive oil.

From the Swiss Family Recipe Archives

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