Panzanella - Bread Salad

2 Persian cucumbers, sliced into 1/4 inch thick slices

Kernels from 2 ears of corn, cooked

2 small shallots, finally chopped

2 tablespoons capers or caper berries, rinsed and chopped, optional

1/2 cup fresh mint, loosely packed

2 limes

6 cups of stale bread, cubed

1/2 cup extra virgin olive oil

Salt and pepper, to taste

1. In a large bowl, combine cucumber slices, corn kernels, shallots, and capers, if using. Season with salt and pepper, to taste.

2. Tore mint leaves with your fingers and add them into the bowl.

3. Zest the lemons with a microplane into the salad bowl, cut them in half and squeeze the juice in it too.

4. Add cubed bread and olive oil. Mix gently, until everything is incorporated. Taste for seasoning and add salt and pepper, if necessary.

5. Serve and enjoy!

Variations:

-Add in any kind of vegetable you have in hand. Peas, broccoli, zucchini, bell peppers, string beans, cooked beans, etc. You can turn this simple salad into a delicious left-overs dish!

-Anchovies and even olives or jarred artichoke bottoms can also be a great addition.

-No bread? Use cooked (and cooled) pasta, rice, couscous or quinoa.