Very Tuscan, very summer-like and very delicious.
Great way to use up leftover dry bread and combine it with the bounty of the summer garden.

Ingredients:
  • 1 lb of left over white country bread
  • 1 large red onion - halved and finely sliced
  • 1 lb of fresh ripe tomatoes
  • 2 or 3 stalks of celery - pale inner stalks, trimmed and finely sliced
  • 4 tbs fresh flat leaf parsley - chopped
  • 10 basil leaves - roughly torn
  • 8 tbs extra virgin olive oil
  • 5 tbs red wine vinegar
Method:

Cut the tomatoes into small chunks.
Lightly salt them and put them into a colander to drain for 10 minutes.
Put onions in bowl of cold water with a splash of vinegar and a little salt.
Break bread into fork-sized chunks.
Place in a bowl with enough cold water tom just cover and let it soften for about 10 minutes.

Thoroughly squeeze bread with your hands and crumble it into a serving bowl

Put tomatoes, drained onions, celery, parsley and basil into a smaller bowl.
Dress with olive oil, vinegar, salt and pepper.
Mix well and then add to serving bowl with bread.

Mix thoroughly, adjust of any needed salt and pepper and serve.

Serves 6