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

Step 1

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.

Step 2

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.

Things You'll Need

  • 4ea 1" thick slices stale bread
  • 1ea Red onion, finely sliced &
  • -- soaked in cold water for
  • -- 1 to 2 hours
  • 2ea Ripe tomatoes, thinly sliced
  • 1ea Cucumber, peeled & sliced
  • 2ea Celery ribs, finely sliced
  • 1ea Fennel bulb, quartered &
  • -- finely sliced
  • 1ea Red bell pepper, ribs & seed
  • -- removed, finely diced
  • 1ea Handful radishes, sliced
  • 2ea Handful small black olivesi
  • -- in brine
  • 12ea Basil leaves, torn
  • 2tb Red wine vinegar
  • 6tb Olive oil
  • Salt & pepper

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