Zuppa matta (bread salad with tomatoes, fennel & celery)

4 servings

Ingredients

Quantity Ingredient
4 eaches 1\" thick slices stale bread
1 each Red onion, finely sliced & soaked in cold water for 1 to 2 hours
2 eaches Ripe tomatoes, thinly sliced
1 each Cucumber, peeled & sliced
2 eaches Celery ribs, finely sliced
1 each Fennel bulb, quartered & finely sliced
1 each Red bell pepper, ribs & seed removed, finely diced
1 each Handful radishes, sliced
2 eaches Handful small black olivesi in brine
12 eaches Basil leaves, torn
2 tablespoons Red wine vinegar
6 tablespoons Olive oil
Salt & pepper

Directions

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 & add the onion, tomatoes, cucumber, celery, fennel, pepper, radishes, olives & basil leaves. Mix the vinegar & oil, add lots of salt & pepper. Pour over salad & serve at rom temperature.

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