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Zuppa Matta (Bread Salad With Tomatoes, Fenne
Yields: 4 serving(s)
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 tablespoon(s) red wine vinegar
- 6 tablespoon(s) 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.
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