Panzanella (Tuscan Bread Salad)
| Yield: | 4 Servings |
| Categories: | Italian |
| 10 | oz | Best-quality stale -- |
| Italian bread | ||
| 1 2/3 | c | Cold water |
| 1/2 | c | Red wine vinegar |
| 3 | lg | Ripe tomatoes -- cored, |
| Seeded, diced | ||
| 1 | Red or Vidalia onion -- | |
| Diced | ||
| 2 | Ribs celery -- diced | |
| 1/2 | md | Cucumber -- diced |
| 2 | tb | Capers -- drained |
| 1 | Clove garlic -- minced | |
| 1/3 | c | Olive oil |
| 3/4 | ts | Anchovy paste |
| Crushed red pepper flakes | ||
| Salt -- pepper to taste | ||
| 1/2 | c | Fresh basil leaves -- |
| Slivered |
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