Tomato, Celery And Toasted Bread Salad

• 1 small red onion, very thinly sliced
• 5 ounces rustic bread, torn into 3/4-inch pieces (about 4 cups)
• 2 pints (10 ounces each) grape or cherry tomatoes, halved
• Fine salt
• 1 small garlic clove
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 2 celery stalks, thinly sliced crosswise
• 4 radishes, thinly sliced
• 1 cup fresh basil leaves (from 1 bunch)
• 1/2 cup fresh parsley leaves
• 2 tablespoons salt-packed capers, rinsed, soaked in cold water, rinsed again, and minced

1. Preheat oven to 450u0b0. In a small bowl, cover onion with cold water. Swish water around, rubbing onion slices with your hand. Drain and repeat 2 or 3 times, letting slices soak and changing water every 10 minutes. Drain onion; pat dry. Arrange bread in a single layer on a rimmed baking sheet. Bake until edges are crisp and golden, 6 minutes. Let cool completely on sheet on a wire rack; transfer to a large bowl. Add tomatoes and 1/2 teaspoon salt; let sit 10 minutes.
2. Meanwhile, finely chop garlic with a generous pinch of salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a small bowl and whisk in oil and vinegar. To tomato mixture, add onion, cucumber, celery, radishes, basil, parsley, capers, and dressing; toss to combine. To serve, season with salt and pepper and toss.

red onion, bread, pints, salt, garlic, extravirgin olive oil, redwine vinegar, cucumber, celery stalks, radishes, fresh basil, parsley, salt

Taken from www.epicurious.com/recipes/member/views/tomato-celery-and-toasted-bread-salad-50142449 (may not work)