• 6servings
  • 15minutes
  • 146calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) mixed tomatoes , cut into 1-inch chunks 2 small small bell peppers (red and yellow) , cut in 1/2-inch dice 2 scallions , thinly sliced 75 cup(s) flat-leaf parsley leaves

  2. 2 slice(s) white sandwich bread , crusts removed 1 pound(s) seedless cucumber , roughly chopped 25 cup(s) flat-leaf parsley leaves

  3. 2 scallions , roughly chopped

  4. 2 small garlic cloves

  5. 1/4 cup(s) extra-virgin olive oil

  6. 3 tablespoon(s) sherry vinegar

  7. 3/4 cup(s) kosher salt

  8. 1/2 teaspoon(s) freshly ground pepper

  9. Several dashes Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Salad: Toss tomatoes, peppers, scallions, and parsley in a large salad bowl. Mound mixture in center of bowl.

  2. Dressing: Place bread in a colander or sieve and place under cold running water until very soft and mushy; gently press out excess water from bread. Place into a blender; add remaining dressing ingredients and puree until mixture is very smooth and uniformly green. Pour dressing around tomato mixture in bowl. Toss before serving.


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