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Zuppa Matta (Bread Salad with Tomatoes, Fennel & Olives)
four 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 & seeds removed, finely diced
1 Handful of radishes, sliced
2 Handfuls of small black olives in brine
12 Basil leaves, torn
2 tablespoons of Red wine vinegar
6 tablespoons of Olive oil |
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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 room temperature.
4 Servings
 
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Basic-Recipes.com
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