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Italian Bread Salad (Panzanella)

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      Title: ITALIAN BREAD SALAD (PANZANELLA)
 Categories: Digest, August
      Yield: 1 Servings
 
        x  1 hard baugette
        x  Ripe, juicy tomatoes
        x  Minced onions or scallions
           (red onions look nice)
        x  Capers
        x  Minced bell peppers
        x  Minced fresh garlic
        x  Minced fresh basil and
           Parsley
        x  Salt, red wine vinegar and
           Freshly cracked pepper
 
  If using a very hard baugette, run it under some water and then
  crumble it into a bowl.  Alternatively you can cube the bread or
  lightly toast it if it's fresh and then cut into cubes. Add the
  remaining ingredients to taste.
  
  The bread should make up about 3/4 of the salad.  The consistency is
  comparable to potato or rice salad. Everything is moist and clinging
  together but it isn't soupy nor is it dry.
  
  Ripe, juicy homegrown tomatoes (this provides most of the moisture in
  the dish, some of which used to come from olive oil)
  
  I think this tastes best at room temperature.
  
  From: GINNY . Fatfree Digest [Volume 9 Issue
  50] Aug. 10, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
 
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