Bread Salad with Cucumber, Tomato, and Panela

Serves 4 to 6

1 1/2 bolillos or 1/4 loaf crusty Italian bread
6 pickling, Kirby, or Persian cucumbers, peeled and cut into 3/4-inch chunks
1 small red onion, thinly sliced
3 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 extra virgin olive oil
1/2 bunch cilantro, chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lettuce leaves, for serving

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 F oven for 30 to 45 minutes.

Combine the cucumbers, onion, tomatoes, olives, and cheese together in a bowl. Add the vinegar, oil, cilantro, salt, pepper, and bread cubes. Toss well, cover, and chill 30 minutes. Serve cold on lettuce-lined plates.