Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Tomato, Celery, and Toasted Bread Salad 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Soaking the onion takes away its bite and pulls its sweetness to the forefront. Recipe adapted from A Bird in the Oven by Mindy Fox (Kyle Books; 2010). Ingredients 1 small red onion, very thinly sliced 5 ounces rustic bread, torn into ¾-inch pieces (about 4 cups) 2 pints (10 ounces each) grape or cherry tomatoes, halved Fine salt 1 small garlic clove ½ cup extra-virgin olive oil 2 tablespoons red-wine vinegar ½ 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) ½ cup fresh parsley leaves 2 tablespoons salt-packed capers, rinsed, soaked in cold water, rinsed again, and minced Directions Preheat oven to 450 degrees. 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. 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. Print