Zuppa matta (bread salad with tomatoes, fenne

4 Servings

Ingredients

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