Recipe - Zuppa Matta (Bread Salad With Tomatoes Fenne

4 1" thick slices stale bread
1 Red onion, finely cut or sliced up &
soaked in cold water for
1 to 2 hours
2 Ripe tomatoes, thinly cut or sliced up
1 Cucumber, peeled & cut or sliced up
2 Celery ribs, finely cut or sliced up
1 Fennel bulb, quartered &
finely cut or sliced up
1 Red bell pepper, ribs & seed
removed, finely minced
1 Handful radishes, cut or sliced up
2 Handful small black olivesi
in brine
12 Basil leaves, torn
2 tablespoon Red wine vinegar
6 tablespoon 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.