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Anne on the Circle writes: "Here is one of our summer favorites, and it is PCa healthy (and easy), containing tomatoes, garlic and olive oil. I first ate it at a hole-in-the-wall little restaurant in Florence and scoured around for awhile until I found a recipe for it."

PANZANELLA

(Italian bread salad)

4 cups fresh tomatoes, diced into 1/2 in pieces
3/4 cup slivered onion (red, white or yellow)
1/2 cup water
1//3 cup olive oil
1/3 cup wine vinegar
1 tsp ground black pepper
1 tsp salt 1 tsp sugar
1/2 cup fresh basil
6 cup stale, dense, crusty bread cut or torn into 1 inch cubes
3 or 4 cloves garlic

Combine all ingredients except bread in large bowl and let stand for flavors to develop, about ten or fifteen minutes. Add bread; Toss well to coat. If bread seems dry, sprinkle with a tablespoon or two of water. Salad will hold several hours at room temperature before serving.

"This is so-o-o-o-o-o good, Anne says, "that sometimes I make it as a main dish for Frank and me and serve it with a green vegetable."

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