Variations of bread salad are eaten in a number of Mediterranean cultures. Here is a Turkish version. Be sure to use dense, crusty bread and good quality olives … and don’t skip the mint!
|Number of Servings:
||3 ripe tomatoes, cut into ½-inch dice • ½ small red onion, cut into ½-inch dice • 1 cup pitted and coarsely-chopped brine-cured black olives • ½ cup fresh lemon juice, about 1 lemon • 5 tablespoons best-quality extra virgin olive oil • Salt and freshly-ground black pepper • ½ pound coarse-textured sourdough bread, 2 to 3 days old, sliced ½ inch thick • ¼ cup coarsely-chopped fresh mint
||In a large bowl, combine the tomatoes, onion, olives, lemon juice, olive oil, salt and pepper to taste. Stir together, and let sit at room temperature for 1 hour. Tear the bread into ½-inch pieces. Just before serving, add the bread to the tomato mixture and toss well. Sprinkle the mint on top and serve immediately.