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This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Source: Martha Stewart Living, September 2001
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Cook's Notes

Try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.

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