Tomato and Bread Salad (Panzanella)
Per 1 cup
2 cups diced (1⁄2-inch) ripe red tomatoes, any variety
1⁄4 cup finely chopped red onion
1⁄2 teaspoon salt
11⁄2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 cups day-old bakery bread, cut into 1⁄2-inch cubes, air-dried overnight or baked 20 minutes at 325°F
1⁄4 cup roughly chopped Italian parsley
Black pepper to taste
Dress tomatoes and chopped onion with salt, olive oil, and lemon juice.
Toss gently with dried bread cubes and parsley.
Season with freshly ground black pepper.