Zuppa Matta (Bread Salad With Tomatoes, Fennel And Celery)

Recipe Ingredients

4		Stale bread
1		Red onion - finely sliced and
		Soaked in cold water for - - 1 to 2 hours
2		Ripe tomatoes - thinly sliced
1		Cucumber - peeled and sliced
2		Celery ribs - finely sliced
1		Fennel bulb - quartered and
		Finely sliced
1		Red bell pepper - ribs and seed
		Removed - finely diced
1		Radishes - sliced
2		Small black olivesi - - in brine
12		Basil leaves - torn
2 tablespoons	30ml	Red wine vinegar
6 tablespoons	90ml	Olive oil
		Salt and pepper

Recipe Instructions

Soak the slices of bread in cold water to cover until moist, 10 to 15 minutes. Squeeze each slice between your fingers to get rid of extra moisture. Tear into small chunks.

Place the bread in a large bowl and add the onion, tomatoes, cucumber, celery, fennel, pepper, radishes, olives and basil leaves.

Mix the vinegar and oil, add lots of salt and pepper. Pour over salad and serve at room temperature.

Source:
Cooking Light, Oct. 1993, page 126

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