Bread salad

1 pound stale country bread or baguette, cut in thick slices

1 small red onion, sliced very thin

Cold water

1 pound ripe tomatoes, chopped

2 tablespoons chopped fresh basil

2 tablespoons chopped flat-leaf parsley

2 tablespoons red wine vinegar or sherry vinegar (more to taste)

1 large garlic clove, minced or crushed in a mortar and pestle

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

1. If your bread is very hard, douse the loaf with water and cut it into a few pieces that will fit into a medium bowl. Cover with the onions. Add enough cold water to cover the pieces and let sit for 20 minutes. Lift the onions off the bread, and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.

2. Add the tomatoes, basil and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper and olive oil, then toss with the bread mixture. Cover and refrigerate for one hour or longer before serving.

Yield: Serves six

Advance preparation: This can be assembled several hours before you wish to serve it. Add the herbs close to serving time, so they won’t fade.

From : The New York Times