Recipe - Panzanella - Tuscan Bread And Vegetable Salad

10 sl Stale, crusty white bread
Extra virgin olive oil
Salt and pepper
4 Ripe tomatoes
1 small Cucumber
1 Red onion
1 Stick celery
1 Carrot
1 lg Bunch basil
2 tablespoon Red wine vinegar

Heat the oven to maximum. Trim the dark crusts from the bread and lay the
slices on a baking sheet. Sprinkle lightly with oil and salt. Bake for
about 10 minutes or until golden brown. cool until the bread can be
handled, then crush to give coarse crumbs. Dice the tomatoes roughly. Peel
and dice the cucumber, cutting into smaller pieced than the tomato. Peel
and dice the onion, celery and carrot to be the same size as the cucumber.
Place all the prepared vegetables in a very large bowl. Pick the leaves
from the basil stems and tear them into pieces, adding to the bowl. Season
lightly and stir in the vinegar. Now add the breadcrumbs and thoroughly
toss the mixture together. Chill for 2 hours. Pour on about 2 to 3
tablespoons olive oil (or to taste), then toss again and serve in soup
plates.
Posted to EATL Digest 28 Jul 96

Date: Mon, 29 Jul 1996 09:39:06 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : The recipe comes from Alastair Little's cookery school, La
Cacciata,
perched on a hillside overlooking the city of Orvieto. Tel. 011 44
181 675 9034.