Recipe - Italian Bread Salad (Panzanella)

x 1 hard baugette
x Ripe, juicy tomatoes
x Minced onions or scallions
(red onions look nice)
x Capers
x Minced bell peppers
x Minced fresh garlic
x Minced fresh basil and
Parsley
x Salt, red wine vinegar and
Freshly cracked pepper

If using a very hard baugette, run it under some water and then crumble it
into a bowl. Alternatively you can cube the bread or lightly toast it if
it's fresh and then cut into cubes. Add the remaining ingredients to
taste.

The bread should make up about Three fourths of the salad. The consistency is
comparable to potato or rice salad. Everything is moist and clinging
together but it isn't soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in the
dish, some of which used to come from olive oil)

I think this tastes best at room temperature.

From: GINNY VMMILL00@UKCC.uky.edu. Fatfree Digest [Volume 9 Issue 50]
Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip