11:35 AM 5/27/98
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	
1 C fresh basil leaves
4 T red wine vinegar			
Italian Bread 
Pepper 
Salt

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, and 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.
