Bread salad with parsley
4 servings
35 minutes
Bread salad with parsley is a simple yet surprisingly rich dish rooted in European traditions of using stale bread. The flavor balances the crunchy texture of rye bread, the freshness of greens, and the juiciness of pickled tomatoes. A light tang from vinegar combined with garlic and onion adds zest, while vegetable oil softens the taste. This dish is perfect as a light dinner or an original side for meat and fish dishes. It resembles famous Italian and French country salads where the main ingredients are simple yet harmoniously combining products. The parsley gives the salad a pleasant freshness, and its rich flavor makes it a favorite choice for cozy home evenings.
1
Toast slices of rye bread in a toaster or on a baking sheet in the oven, then cut into cubes.
- Rye bread: 4 pieces
2
Finely chop the pre-cleaned onion.
- Onion: 1 piece
3
Chop the parsley greens.
- Parsley: to taste
4
Peel the skin off the pickled tomatoes and cut them into cubes.
- Marinated tomatoes: 3 pieces
5
For the dressing, mix vegetable oil, vinegar, salt, pepper, and finely chopped garlic.
- Vegetable oil: 5 tablespoon
- Vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
6
Place bread, onion, and tomatoes in a deep dish, drizzle with dressing, and mix gently.
- Rye bread: 4 pieces
- Onion: 1 piece
- Marinated tomatoes: 3 pieces
7
Sprinkle with parsley.
- Parsley: to taste
