In southern Italy, they make bread salads with either stale or
dried bread soaked briefly in water, grilled or boiled vegetables
and additions such as anchovies, capers, olives or chillies.
Salad6thick slices day-old sourdough or rustic-style bread2/3 cupolive oil1eggplant (about 500gm), cut into 2cm pieces1 tspdried oregano3zucchini (about 450gm), cut into 5cm lengths with ends cut on the diagonal3stalks of celery, trimmed and cut into 2cm-slices on the diagonal6vine-ripened tomatoes, peeled, halved and each cut into 6 pieces1Spanish onion, thinly sliced24small basil leavesDressing½ cupolive oil¼ cupcabernet sauvignon vinegar
For dressing, place olive oil and vinegar in a small, bowl, season with sea salt and ground black pepper, then whisk to combine.
Soak bread in water for 10 minutes, then squeeze out all water and tear coarsely into a large salad bowl. Season to taste, then add half the dressing and toss gently to combine.
Heat olive oil in a large frying pan, add eggplant and oregano and cook over medium heat for 10 minutes or until golden, then drain on absorbent paper.
Steam zucchini, covered, in a steamer over a saucepan of simmering water for 5 minutes or until just tender, then transfer to salad bowl. Add fried eggplant to zucchini with remaining ingredients and dressing, season to taste and toss gently to combine. Divide among bowls and serve immediately.