VG Recipes - Spicy Tomato and Pepper Salad

Spicy Wheatbread and Tomato Salad

Spicy Tomato and Pepper Salad

12 thick slices whole wheat bread, cut into ½-inch dice
2 tablespoons vegetable oil
1-1/2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 large onion, halved crosswise and sliced
2 jalapeno peppers, seeded and finely chopped
½ teaspoon salt
½ teaspoon cayenne pepper
1/3 cup plain yogurt
2 medium tomatoes, finely chopped
1 medium cucumber, peeled and cut into small dice
Juice of ½ lime

Preheat oven to 375 degrees. Spread diced bread on a baking sheet in a single layer and toast for 7 minutes or until dry on the outside. Remove from oven and set aside.

Heat oil over medium heat in a large skillet. Add mustard and cumin seeds, cooking for 1 minute and stirring frequently. Add onion, peppers and salt, cooking for about 8 minutes until onions are soft. Stir together cayenne and yogurt. To skillet add yogurt mixture, tomatoes, cucumbers, and lime juice. Cover and cook 5 minutes more until heated through.Toss in bread chunks. Spoon onto individual salad plates and serve immediately. Yield: 4-6 servings.