Tuscan Bread Salad with Egg

Ingredients

• 4 eggs
• 500 g Italian white bread (from yesterday)
• Salt
• 5 ripe tomatoes
• 2 celery stalks (with greens)
• 10 g parsley (0.5 bunch)
• 1 Red Onion
• 45 g pitted black olives (3 tbsp)
• 2 tbsp olive oil
• Pepper
• 1 tbsp wine vinegar

Instructions

1. 1.

   Peel eggs and hard boil in boiling water for 9–10 minutes, then cool.

2. 2.

   Meanwhile cut bread into bite‑sized pieces, soak briefly in cold water with a pinch of salt, then squeeze out excess moisture.

3. 3.

   Wash tomatoes, halve, core, and slice into strips. Wash celery stalks, trim, and cut into thick pieces; finely chop the greens.

4. 4.

   Wash parsley, dry, and roughly chop. Peel onion and slice into thin rings. Finely chop olives.

5. 5.

   Combine tomatoes, celery, celery greens, parsley, onion rings, olives with bread. Drizzle olive oil over the mixture and season with salt and pepper. Let rest in the fridge for about 30 minutes.

6. 6.

   Meanwhile peel eggs and cut into wedges. Add vinegar to the salad, mix well, divide onto four plates, and garnish with egg wedges.