Categories: Salads, Italian, Appetizers, Vegetarian 
      Yield: 4 servings 
  
      4 ea 1" thick slices stale bread 
      1 ea Red onion, finely sliced & 
           -- soaked in cold water for 
           -- 1 to 2 hours 
      2 ea Ripe tomatoes, thinly sliced 
      1 ea Cucumber, peeled & sliced 
      2 ea Celery ribs, finely sliced 
      1 ea Fennel bulb, quartered & 
           -- finely sliced 
      1 ea Red bell pepper, ribs & seed 
           -- removed, finely diced 
      1 ea Handful radishes, sliced 
      2 ea Handful small black olivesi 
           -- in brine 
     12 ea Basil leaves, torn 
      2 tb Red wine vinegar 
      6 tb Olive oil 
           Salt & pepper 
  
  Soak the slices of bread in cold water to cover until moist, 10 to 15 
  minutes.  Squeeze each slice between your fingers to get rid of extra 
  moisture.  Tear into small chunks. 
  Place the bread in a large bowl & add the onion, tomatoes, cucumber, 
  celery, fennel, pepper, radishes, olives & basil leaves.  Mix the 
  vinegar & oil, add lots of salt & pepper.  Pour over salad & serve at 
  rom temperature.