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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 analysis per serving (8 servings)
32 grams carbs; 195 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 515 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes