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Categories:
tomatoes celery scallions lemon zest garlic basil Italian parsley mint leaves olive oil white wine vinegar salt freshly ground pepper loaf stale
Viewed: 97 - Published at: 2 years agoIngredients
- 5 large ripe tomatoes, cut into small dice
- 8 stalks of celery, peeled and cut into small dice
- 10 scallions, thinly sliced
- 2 teaspoons grated lemon zest
- 3 cloves garlic, peeled and minced
- 1 cup coarsely chopped basil leaves
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped mint leaves
- 2 tablespoons olive oil
- 2 1/2 tablespoons white-wine vinegar
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 1 large loaf stale, crusty French or Italian bread
Method
- In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint.
- Add the olive oil, white-wine vinegar, salt and pepper and mix well.
- Slice the bread in half lengthwise.
- Pour on enough water to completely moisten the bread.
- Let stand for 10 minutes.
- Squeeze out excess water.
- Finely chop the bread and toss it in the salad.
- Season with additional salt and pepper if needed.
- Serve at room temperature.
