Zuppa matta (bread salad with tomatoes, fennel and celery)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 1\" thick slices stale bread |
| 1 | each | Red onion, finely sliced & soaked in cold water for 1 to 2 hours |
| 2 | eaches | Ripe tomatoes, thinly sliced |
| 1 | each | Cucumber, peeled & sliced |
| 2 | eaches | Celery ribs, finely sliced |
| 1 | each | Fennel bulb, quartered & finely sliced |
| 1 | each | Red bell pepper, ribs & seed removed, finely diced |
| 1 | each | Handful radishes, sliced |
| 2 | eaches | Handful small black olivesi in brine |
| 12 | eaches | Basil leaves, torn |
| 2 | tablespoons | Red wine vinegar |
| 6 | tablespoons | Olive 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.