INGREDIENTS

DIFFICULTY: LOW          PREP. TIME 30 MIN          COOKING TIME: 0 MIN          SERVINGS: 4          COST: LOW

1/2 POUND TOMATOES CUT IN PIECES OR CHERRY TOMATOES HALVED

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   3 CUCUMBERS, CUT IN CUBES

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   2 RED ONIONS, CUT IN PIECES

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BASIL LEAVES

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ABOUT 1 POUND ITALIAN BREAD, BEST IF YOU CAN FIND THE TUSCAN BREAD, 1 TO 2 DAYS OLD, SLICED

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SALT AND PEPPER TO TASTE

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL OR AS MUCH NEEDED TO CONDITION TO TASTE

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   2 TBLSPOONS RED WINE VINEGAR OR AS MUCH NEEDED TO TASTE

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RECIPE

IN A LARGE BOWL PLACE THE BREAD WITH AS MUCH WATER NEEDED TO COVER IT. SET A SIDE.

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IN A MEDIUM BOWL PLACE THE TOMATOES, CUCUMBER, ONION, BASIL, SALT, PEPPER AND OLIVE OIL. STIR

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USING YOUR HANDS, SQUEEZE THE WATER OUT OF THE BREAD AND CRUMBLE IT APART. PLACE THE BREAD IN A LARGE BOWL

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ADD THE TOMATO MIXTURE TO THE BREAD AND STIR

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ADD THE VINEGAR AND MORE OLIVE OIL

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STIR VERY WELL AND TASTE A LITTLE TO MAKE SURE THERE IS ENOUGH SALT, OIL AND VINEGAR. PLACE, COVERED, IN THE REFRIGERATOR UNTIL READY TO SERVE.

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SERVE COLD AS AN APPETIZER OR AS A MAIN DISH DURING THE SUMMER MONTHS. ENJOY THIS VERY TYPICAL FLORENTINE DISH!!

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