Use your favorite bread loaf to make this easy salad. 

YIELDS: 4 servings

TOTAL TIME: 0 hours 20 mins

INGREDIENTS

8 oz. country bread, torn

2 tbsp. olive oil

Kosher salt and black pepper

4 Persian cucumbers

3 tbsp. red wine vinegar

2 tbsp. olive oil

1 tsp. caraway seeds

1/4 red onion, sliced

1 small fennel bulb, sliced

1 c. arugula

Roasted salmon

DIRECTIONS

1- Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.