Cut the tomatoes into small chunks and put them into a colander sprinkled with a little salt for about 10 minutes to drain away their juices. Put the onions into a small bowl of cold water sprinkled with a little salt and a splash of vinegar.
If your bread is not already in slices, break it up into chunks and put into a bowl with enough cold water to just cover the bread. Leave it for about 10 minutes to soften. Squeeze the bread thoroughly with your hands, and finely crumble it into a large serving bowl. If the bread is not squeezed well enough, the salad will be soggy.
Put the tomatoes, drained onions, celery, parsley and the basil into a separate smaller bowl and dress with the olive oil and the vinegar, then season with salt and pepper. Mix well and then add to the bread.
Mix through well, adjusting any seasoning to taste, and serve.
© 2003 Tessa Kiros. All rights reserved.