---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL & CELERY)
  Categories: Salads, Italian, Appetizers, Vegetarian
       Yield: 4 servings
  
       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 tb Red wine vinegar
       6 tb Olive oil
            Salt & pepper
  
   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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