Name: Zuppa Matta (Bread Salad with Tomatoes, Fenne
Ingredients: 4 1" thick slices stale bread; 1 Red onion, finely sliced & soaked in cold water for 1 to 2 hours; 2 Ripe tomatoes, thinly sliced; 1 Cucumber, peeled & sliced; 2 Celery ribs, finely sliced; 1 Fennel bulb, quartered & finely sliced; 1 Red bell pepper, ribs & seed removed, finely diced; 1 Handful radishes, sliced; 2 Handful small black olivesi in brine; 12 Basil leaves, torn; 2 tb Red wine vinegar; 6 tb Olive oil; Salt & pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Salads, Italian, Appetizers, Vegetarian	4	Servings

INGREDIENTS

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

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 & 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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