Italian Bread Salad (panzanella)

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Italian	August, Digest, Fatfree	1	Servings

INGREDIENTS

		1 hard baugette
		Ripe, juicy tomatoes
		Minced onions or scallions
		red onions look nice
		Capers
		Minced bell peppers
		Minced fresh garlic
		Minced fresh basil and
		Parsley
		Salt, red wine vinegar and
		Freshly cracked pepper

INSTRUCTIONS

If using a very hard baugette, run it under some water and then
crumble it into a bowl.  Alternatively you can cube the bread or
lightly toast it if it's fresh and then cut into cubes.  Add the
remaining ingredients to taste.  The bread should make up about 3/4 of
the salad.  The consistency is  comparable to potato or rice salad.
Everything is moist and clinging  together but it isn't soupy nor is it
dry.  Ripe, juicy homegrown tomatoes (this provides most of the
moisture in  the dish, some of which used to come from olive oil)  I
think this tastes best at room temperature.  From: GINNY
<VMMILL00@UKCC.uky.edu>. Fatfree Digest [Volume 9 Issue  50] Aug. 10,
1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using
MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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