Recipe: Bread Salad [edit]

Step 1

Preparing the vegetables: Rinse the tomatoes and cut out the cores. Cut the tomatoes in half lengthwise. Put the halves cut-side down on a chopping board.

Step 2

Cut each half lengthwise into 1/2 inch strips. Holding the strips together, cut them crosswise into 1/2 inch pieces. Put the chopped tomatoes into a large bowl and set aside.

Step 3

Peel the garlic and cut each clove into tiny lengthwise strips, then hold the strips together and cut crosswise into tiny pieces. Add to the tomatoes in the bowl.

Step 4

Peel the papery skin off the onion half. Trim off the stem top and root bottom. Place the onion half cut-side down on a cutting board and cut lengthwise into 1/4 inch strips. Holding the strips together, cut them into 1/4 inch pieces. Add the onion to the salad bowl.

Step 5

Peel the cucumber and cut in half lengthwise down the center. Using a teaspoon, scrape out the seeds and discard. Cut each cucumber half into 4 lengthwise strips, then cut crosswise into 1/2 inch pieces. Add the cucumber pieces to the bowl.

Step 6

Season the vegetables with salt. Use your hands to toss and mix the vegetables. Taste, and add more salt if the salad tastes flat.

Step 7

Pour the vinegar into a small bowl. Add the olive oil and whisk to mix well.

Step 8

(Or use a spoon and stir briskly.) Pour the dressing over the salad. Use your hands to toss and mix the salad thoroughly.

Step 9

Preparing the bread cubes: Using a sharp knife, trim off the crust on the bread. Cut the bread into 1/2 inch cubes by cutting first lengthwise then crosswise. Add the bread cubes to the salad.

Step 10

Toss the salad, using your hands to thoroughly mix ingredients (I rub the bread into some of the salad). If it seems a little dry, add more olive oil and another spoonful or two of vinegar.

Step 11

Rinse the watercress well, then drain and pat dry. Remove the leaves from the stems and add to the salad. Toss to combine.