Flat-leaf parsley and garlic salad-dip

A tasty green salad/dip that can accompany many different dishes or just some toasted pitta breads. Based on a traditional recipe from Syros island

Recipe of Katerina Maragou,
"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
1 large bunch of flat-leaf parsley, coarsely chopped
½ to 3/4 bread loaf, stale
2-3 cloves of garlic
2 tbsp of plain vinegar
1 tea-cup of olive oil
salt

Method:

Discard the bread crust and soak the rest in a bowl full of water.

Squeeze the bread with your hands as much as possible so not to have any liquid left and leave it aside.

In an electric chopper put together the parsley, the garlic, the vinegar and some of the olive oil.
Beat the ingredients well until you have a smooth mixture.

Gradually start adding, in turn, the rest of the olive oil and the bread until the salad gets a creamy texture.

In the end taste to see if more salt and/or vinegar is needed and serve at room temperature or cold.