Saveur's Parsely and Onion Salad

Reprinted with permission from Saveur: The New Classics Cookbook

Chef Jeremiah Tower rose to fame in the 1980s thanks to his San Francisco restaurant Stars, a pulpit from which he evangelized for the bright, lucid flavors of Californian produce. This salad—a mélange of mint, red onions, parsley, capers, and lemon juice, served atop grilled bread—epitomizes his culinary philosophy.

2 tbsp. finely chopped mint


1 large red onion, halved and thinly sliced lengthwise Kosher salt and freshly ground black pepper,
to taste


2 cups loosely packed fresh flat-leaf parsley leaves

¼ cup salt-packed capers, rinsed and drained

¼ 
cup extra-virgin olive oil

2 
tbsp. fresh lemon juice
tbsp. lemon zest


4 slices grilled country white bread, cut into
quarters, to serve

In a medium bowl, toss together mint, onion, salt, and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, lemon juice, and lime zest and toss until evenly combined. Serve immediately piled
on top of grilled bread.