7:55 PM 4/1/98
cen mindy aol

PANZANELLA  (ITALIAN BREAD SALAD)
MME

4 cloves garlic	12 T olive oil		1 cucumber		1/2 red onion, sliced thin
1 red bell pepper	2 ribs celery		2 tomatoes		salt
Italian Bread	4 T red wine vinegar			Pepper
1 C fresh basil leaves

Crush the garlic into the olive oil.  Slice celery, pepper, and cucumber into 1 chunks.  Seed and core tomato, cut into wedges.  Combine tomato with 2 T garlic oil and a pinch of salt.  Cut the bread into 1 cubes and put into 1gal Zip Loc bag - should be almost full.  Pour 4 T garlic oil into the bread and toss and mix well.  Toast bread in 400 oven for 10 - 20 minutes.  This can all be done ahead.  Combine bread, tomatoes, onions. celery, cucumbers, red pepper, and finely chopped basil leaves.  Add vinegar , salt  and pepper to remaining garlic oil - Mix well.  Let sit for about 30 minutes, then serve.  Good leftovers too.