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INGREDIENTS
Serves 4 to 6 | Total time: 30 minutes- Half a loaf rustic bread, unsliced
- 6 tomatoes
- 4 cucumbers
- 1 bell pepper
- 1/2 cup chopped parsley
- 1/2 cup chopped mint (or other herbs, such as chervil, basil, and thyme)
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 teaspoon pepper
- 1 clove garlic, peeled and crushed
- Preheat the oven to 350° F. Tear the bread into crouton-size pieces and bake them on a sheet pan until they're crisp but not brown, about 8 minutes. Meanwhile, wash, core, and dice the tomatoes.
- Wash, peel, and dice the cucumbers. Clean and dice the bell pepper.
- In a large bowl, combine the lemon juice, salt, olive oil, pepper, and garlic. Whisk until the salt is dissolved.
- Add all the chopped herbs and vegetables to the dressing and gently mix everything together. Add the toasted bread and mix it in well. Taste for seasoning and add more lemon juice, salt, pepper, or oil as needed.
- Let the salad sit for 10 minutes to allow the flavors to marry before serving.
