Zuppa matta (bread salad with tomatoes~ fenne

Yield: 4 Servings

Ingredients:

4 ea 1" thick slices stale bread
1 ea Red onion finely sliced & -- soaked in cold water for -- 1 to 2 hours
2 ea Ripe tomatoes thinly sliced
1 ea Cucumber peeled & sliced
2 ea Celery ribs finely sliced
1 ea Fennel bulb quartered & -- finely sliced
1 ea Red bell pepper ribs & seed -- removed finely diced
1 ea Handful radishes sliced
2 ea Handful small black olivesi -- in brine
12 ea Basil leaves torn
2 tb Red wine vinegar
6 tb Olive oil Salt & pepper Soak the slices of bread in cold water to cover until moist
10 to 15

Instructions:

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.