Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Tomato, Celery, and Toasted Bread Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print