• Cooking Time: 8 min.
  • Servings: 4
  • Preparation Time: 10 min.


Adapted from Mark Bittman's Quick and Easy Recipes from the New York Times


  • 1 small baguette or other artisan loaf (I used raisin walnut)
  • 1 1/2 lbs. cherry tomatoes, quartered
  • 1/4 c. red onion, scallion, or shallot, diced
  • 1 clove garlic, minced
  • Juice of one lemon
  • 1/4 c. olive oil
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • salt and pepper to taste
  • 1/4 cup mint leaves, finely chopped


  • Slice bread into quarters lengthwise.
  • Set under broiler or onto a preheated grill. Cook until just lightly charred, but not blackened. Turn and repeat.
  • Remove and set aside to cool. Cut into 1 inch cubes.
  • In a large bowl, add tomatoes and press with the back of a fork to release seeds and juices.
  • Add onion, garlic, lemon juice, olive oil, cumin and cinnamon and toss to coat. Season with salt and pepper.
  • Add bread, toss to coat, and let stand 20-30 minutes. Bread cubes should be moist, but still crispy at the edges.
  • Add mint and serve.

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