Recipe - Panzanella (Bread Salad)

2 cup Basic raw tomato sauce
1 md Cucumber, seeded and cut or sliced up
in 116inch a; cut in half
1 Bulb fennel, cut in half and
cut or sliced up into; 1/8inch half
moo
3 cup S cubed day old bread; (
crusty peasant loaf )
6 ounce Extra virgin olive oil
4 ounce Balsamic vinegar
2 tablespoon Capers,; drained of brine
One half md Red onion,; thinly cut or sliced up
1 Red bell pepper, cored,
seeded and cut or sliced up ;
1/8inch l

In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and
cubed bread. Toss to mix.

Pour olive oil and vinegar over the mixture and toss again. Add capers, red
onion and bell pepper, toss once again.

The entire process takes no more than 5 minutes. The panzanella may be
served immediately or an hour later. As time passes the salad becomes
softer in texture.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5609

Posted to MCRecipe Digest V1 #276

Date: Sun, 3 Nov 1996 23:59:27 0500

From: Meg Antczak meginny@frontiernet.net