Recipe number 71359 is

Zuppa Matta (Bread Salad With Tomatoes, Fennel & Celery)



The ingredients are:
4 each 1" thick slices stale bread 1 each Red onion, finely sliced & - soaked in cold water for - 1 to 2 hours 2 each Ripe tomatoes, thinly sliced 1 each Cucumber, peeled & sliced 2 each 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 each Handful small black olivesi - in brine 12 each Basil leaves, torn 2 tbsp Red wine vinegar 6 tbsp Olive oil Salt & pepper

The recipe yield is:
4 Servings

Info:
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. Carol Field, "Italy in Small Bites"

Note:
Salads; Ethnic; Vegetarian



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