Panzanella – Tuscan Bread And Vegetable Salad

How astonishing is it that a Person who is blessed forever and is infinitely and essentially happy should endure the greatest sufferings that ever were endured on earth! That a Person who is the supreme Lord and Judge of the world should be arraigned and should stand at the judgment seat of mortal worms and then be condemned. That a Person who is the living God and the fountain of life should be put to death. That a Person who created the world and gives life to all His creatures should be put to death by His own creatures. That a Person of infinite majesty and glory, and so the object of the love, praises and adoration of angels, should be mocked and spit upon by the vilest of men. That a Person infinitely good and who is love itself should suffer the greatest cruelty. That Person who is infinitely beloved of the Father should be put to inexpressible anguish under His own Father’s wrath. That He who is the King of heaven, who has heaven for His throne and earth for His footstool, should be buried in the prison of the grave. How wonderful is this! And yet this is the way that God’s wisdom has fixed upon as the way of sinners’ salvation, as neither unsuitable nor dishonorable to Christ.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian/, Tuscan	1	Servings

INGREDIENTS

10		Stale, crusty white bread
		Extra virgin olive oil
		Salt and pepper
4		Ripe tomatoes
1		Cucumber
1		Red onion
1		Stick celery
1		Carrot
1		Bunch basil
2	T	Red wine vinegar
181		9034.

INSTRUCTIONS

Heat the oven to maximum. Trim the dark crusts from the bread and lay
the slices on a baking sheet. Sprinkle lightly with oil and salt.  Bake
for about 10 minutes or until golden brown. cool until the bread  can
be handled, then crush to give coarse crumbs. Dice the tomatoes
roughly. Peel and dice the cucumber, cutting into smaller pieced than
the tomato. Peel and dice the onion, celery and carrot to be the same
size as the cucumber. Place all the prepared vegetables in a very
large bowl. Pick the leaves from the basil stems and tear them into
pieces, adding to the bowl. Season lightly and stir in the vinegar.
Now add the breadcrumbs and thoroughly toss the mixture together.
Chill for 2 hours. Pour on about 2 to 3 tablespoons olive oil (or to
taste), then toss again and serve in soup plates. Posted to EAT-L
Digest 28 Jul 96  Date:    Mon, 29 Jul 1996 09:39:06 EDT  From:  
erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : The  recipe comes
from Alastair Little's cookery school, La Cacciata,  perched on a
hillside overlooking the city of Orvieto. Tel. 011 44

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 662 Calories From Fat: 191 Total Fat: 21.8g Cholesterol: 0mg Sodium: 2958.2mg Potassium: 4105mg Carbohydrates: 112.2g Fiber: 23.2g Sugar: 50g Protein: 20g