In
a bowl mix together the chopped tomatoes, the sliced celery and the finely
sliced red onion, dress with oil, vinegar, salt and lots of fresh basil.
This
mixture needs to be quite salty because the bread that is added at the
end is unsalted. Leave in the fridge until just before serving.
Soak
the stale bread in water and after few minutes remove it from the water
and squeeze well until it has a crumbly consistency. Add the bread to the
tomato mixture and mix well.
Serve cold as a starter (or as a light lunch dish) with a drizzle of olive oil and a garnish of basil leaves.
Stale
Tuscan bread keeps for months as long as it is in a paper bag in a dry
place.