Bread Salad with Tomatoes, Herbs, and Red Onions

Name: Bread Salad with Tomatoes, Herbs, and Red Onions
Ingredients: 1 pound, Italian peasant bread, day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups); 1/2 cup, extra-virgin olive oil; 3 tablespoons, red wine vinegar; 2 , large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice; 1/2 , red onion, sliced paper-thin; 2 tablespoons, coarsely chopped fresh basil leaves, or mint leaves; 2 teaspoons, fresh oregano leaves; 1 tablespoon, minced fresh parsley leaves; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper

Side Dishes
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated September/October 1995

Day-old, good-quality bread can be recycled in Mediterranean-style salads.

SERVES 4

TIME 30 minutes

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