Bread Salad

2 cloves of garlic, finely chopped
1/2 teaspoon of salt, plus more to taste
1/2 cup of extra-virgin olive oil
2 tablespoons of vegetable broth
2 tablespoons of red wine vinegar
1 tablespoon of fresh lemon juice
Freshly ground black pepper, to taste
6 cups of cubed, slightly stale dense bread, Italian or sourdough work well in this salad
3 medium tomatoes (about 6 ounces each), coarsely chopped
1 medium red onion (about 6 ounces), chopped
1/2 cup of chopped fresh basil
1/2 cup of chopped fresh flat-leaf parsley
A few romaine leaves

Mash together the garlic and the 1/2 teaspoon of salt until pastelike.

Transfer the paste to a large salad bowl and whisk in the oil, the broth, the vinegar, the lemon juice, and the pepper until well blended.

Reserve 2 tablespoons of this dressing. Leave the rest in the bowl.

Add the bread to the salad bowl and toss well to combine with the dressing. Let the bread stand for 20 to 30 minutes. Toss the bread a few times during this time.

Just before serving, add the tomato, the onion, the basil, the parsley, and the reserved dressing. Toss well to combine.

Season with additional salt and pepper if needed.

Serve at once on a couple of romaine leaves.