| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread
- 6 pickling cucumbers, peeled and cut into 3/4-inch chunks
- 1 small red onion, thinly sliced
- 3 Italian Roma tomatoes, chopped
- 1/2 cup green olives, pitted and cut in half
- 6 ounces Panela cheese, cut into 1/2-inch cubes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 bunch cilantro, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Lettuce leaves for serving
Instructions
- Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes.
- Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 485 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 16 g |
| Cholesterol | 29 mg |
| Sodium | 1129 mg |
Reviews
For folks with a “farming background”, this recipe
maybe old fashioned.
maybe old fashioned.
Anyone who has tried the recipe…flavor and texture of all ingredients…will enjoy each time you make it.
We have found minimal difference in final taste because of pickle/cucumber type.
Make everything fresh and crisp ingredients and liquids with mature flavor.
Enjoy!
I have a garden full of cucumbers and wanted to try something a little different. What a tasty and easy recipe this was! I omitted the olives and used parmesan too and it was so good. I’ll definatley use this again and share with others. Great to bring to a picnic because no mayo to spoil and gives everyone a chance to taste this treat!