Crunchy Tomato & Parsley Salad

• 3 fresh tomatoes Ripe but Firm
• parsley Italian or Curly Leaf
• balsamic vinegar A Good One
• bread Italian or French
• olive oil
• sea salt Finishing

1. Prep. The bread requires the most preparation. You can bake or use a frying pan. If baking, cut 1 or 2 slice of the Italian bread or 3-6 slices of the French Bread into nice size cubes. Spread on an oiled cookie sheet. Add more oil, garlic, or seasoning as desired. Bake until crisp like croutons.
2. To prepare on stove. Grab a medium or large frying pan. Heat without oil, until hot. Add bread cubes. The goal is to get a light toasting before you add oil, so the bread doesn't absorb too much oil. Shake, shift, turn, then drizzle with Olive Oil. Cook until toasted.
3. Steps. After the bread is prepared. The salad comes together very quickly. Cut the tomatoes into nice size chunks. Don't dice. Half of a wedge is a nice size for a small to medium size tomato. If it's a large tomato then the wedge cut be cut in three.
4. Add tomatoes to preparation bowl. Then add crunchy bread on top. Dice some fresh parsley (a small handful), then add that as well.
5. Drizzle with Olive Oil, and then add balsamic vinegar. The better the balsamic the less you'll need. Mix with tongs or salad forks.
6. Plate. To save the bread from getting soggy, always plate immediately. That way only the oil and vinegar that coated the mix remains. You can add a sprig of fresh parsley and or finishing salt to the final plate.

tomatoes, parsley italian, balsamic vinegar, bread italian, olive oil, salt

Taken from www.yummly.com/recipe/Crunchy-Tomato-_-Parsley-Salad-1692254 (may not work)