Tomato Salad with Salsa Verde Recipe

Salad

1. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a sheet pan.

2. Bake on the middle rack for about 7 minutes, until golden brown. Set the croutons aside to cool.

3. Cut four of the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated; discard the skin.

4. Spoon the tomato pulp into a fine mesh strainer set over a large bowl. Allow the pulp to drain for 30 minutes.

5. Reserve the drained pulp. Finely dice the remaining 2 tomatoes.

6. Using a mortar and pestle, smash the garlic cloves together with the parsley and a pinch of salt to make a smooth paste.

7. Whisk 3 tablespoons of the olive oil and the vinegar together in a small bowl then stir in the garlic-parsley paste.

Salsa Verde

1. Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste. Rotate the mortar while you mash, scraping down the garlic from the sides with the pestle.

2. Add the parsley and keep mashing until the ingredients are well combined. Slowly drizzle in the olive oil as you continue to mash the paste, making sure the olive oil is absorbed.

3. Drizzle in 1 teaspoon of water and the vinegar. Turn the pestle with a slow, continuous circular motion around the mortar as you drizzle the liquids into the sauce.

To Serve

1. Combine the croutons, peppers, diced tomatoes, scallions and olives in a mixing bowl and toss together. Pour in the dressing and mix well.

2. Spread the reserved tomato pulp on a serving platter and drizzle with the remaining tablespoon of olive oil. Top with the bread salad and season to taste with salt. Drizzle with salsa verde.

3. Serve and enjoy!