Tomato-Herb Bread Salad

Ingredients

• 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
• ¼ cup chopped Italian parsley
• ¼ cup chopped mint leaves
• 2 tablespoons olive oil
• 2 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    161 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 790 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. 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.
2. 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.

15 minutes