ISTANBUL BREAD SALAD
WITH TOMATOES AND OLIVES
3 medium, ripe tomatoes, diced (include all juice and seeds)
1 small red onion, diced
1 cup pitted, dry-cured black olives, coarsely chopped
1/4 cup fresh lemon juice
a cup extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/2 pound coarse-textured sourdough bread, 3 to 4 days old
1/4 cup coarsely chopped fresh mint
In large serving bowl, combine tomatoes, onion, olives, lemon juice, olive oil, salt and pepper. Mix well.
Tear bread into 3/4- to 1-inch pieces. This salad can be made to this point 1 to 3 hours in advance.
Just before serving, add bread to tomato mixture and toss. Sprinkle with mint and serve immediately.