Thursday, June 19

Tomato and Red Onion Salad

1/3 c. red wine vinegar
1/4 c. olive oil
Salt and pepper to taste
1 bunch parsley, rinsed, stems removed
1/2 c. black olives, pitted
3 large ripe tomatoes, cored, seeded, and cut into chunks
1 medium red onion, peeled and diced
1/2 of a baguette or loaf of Italian bread, preferably at least somewhat stale

In a small bowl, whisk together the vinegar and oil, and season with salt and pepper. You don't have to worry about making an emulsion, since it's going to be tossed over the salad almost immediately.

Roughly chop the parsley leaves. Slice the olives into shards, and cut or rip the bread into manageable pieces (about the size of large dice). In a large bowl, mix the parsley, olives, bread, tomatoes, and olives together.

Give the oil and vinegar one last whisk, and pour over the tomato mixture. Let sit at room temperature for at least one hour before serving. Serve at room temperature, or cold.