The best delicious Zuppa Matta (bread Salad With Tomatoes, Fennel & Celery) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zuppa Matta (bread Salad With Tomatoes, Fennel & Celery) recipe today!
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4 ea 1″ thick slices stale bread 1 ea Red bell pepper, ribs & seed
1 ea Red onion, finely sliced & — removed, finely diced
— soaked in cold water for 1 ea Handful radishes, sliced
— 1 to 2 hours 2 ea Handful small black olivesi
2 ea Ripe tomatoes, thinly sliced — in brine
1 ea Cucumber, peeled & sliced 12 ea Basil leaves, torn
2 ea Celery ribs, finely sliced 2 tb Red wine vinegar
1 ea Fennel bulb, quartered & 6 tb Olive oil
— finely sliced 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.
Yields
4 servings
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