Page 22 - Essentials For Eating Again

Whole Grain Italian Bread Salad Recipe

This Italian peasant dish is most frequently no more than stale bread,
tomatoes, and olive oil, but I like adding a little something crunchy and

green. It's likewise a great vehicle for leftover grilled vegetables--like
eggplant, zucchini, or mushrooms--or for hard boiled eggs or anchovies. If

tomatoes aren't in season, try the dried fruit version below it.

• 8 ounces whole grain bread (4 thick slices, stale is fine)
• 4 celery stalks or 1 small fennel bulb, thinly sliced

• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar

• 1 1/2 pounds ripe tomatoes, seeded and chopped
• 1/2 red onion, thinly sliced

• Salt and black pepper
• 1/2 cup chopped fresh basil

Directions

Heat the oven to 400 F. Place the bread on a baking sheet and toast, turning
once or twice, till golden and dry, about 10-20 minute, depending upon the

thickness of the slices. Remove from the oven and cool.
Place the celery, oil, vinegar, tomatoes, and onion in a large salad bowl.

Sprinkle with salt and lots of pepper and toss to coat.

Fill up a big bowl with tap water and soak the bread for about 3 minutes.

Gently squeeze the slices dry, and then crumble them into the salad bowl.
Toss well to combine and let sit for 15 to 20 minutes (or up to an hour). Right

before serving, taste, adjust the seasoning if necessary, and toss with the
basil.

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