Tomato-Herb Bread Salad

• 5 large ripe tomatoes, cut into small dice
• 8 stalks of celery, peeled and cut into small dice
• 10 scallions, thinly sliced
• 2 teaspoons grated lemon zest
• 3 cloves garlic, peeled and minced
• 1 cup coarsely chopped basil leaves
• 1/4 cup chopped Italian parsley
• 1/4 cup chopped mint leaves
• 2 tablespoons olive oil
• 2 1/2 tablespoons white-wine vinegar
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1 large loaf stale, crusty French or Italian bread

1. In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint.
2. Add the olive oil, white-wine vinegar, salt and pepper and mix well.
3. Slice the bread in half lengthwise.
4. Pour on enough water to completely moisten the bread.
5. Let stand for 10 minutes.
6. Squeeze out excess water.
7. Finely chop the bread and toss it in the salad.
8. Season with additional salt and pepper if needed.
9. Serve at room temperature.

tomatoes, celery, scallions, lemon zest, garlic, basil, italian parsley, mint leaves, olive oil, whitewine vinegar, salt, freshly ground pepper, loaf stale

Taken from cooking.nytimes.com/recipes/3172 (may not work)