1. In a small bowl, cover onions with ice water. Put bread in medium bowl, tossing with 3 tablespoons of the vinegar and the 1/2 cup water. Chill 30 minutes while preparing other ingredients.
2. In a large bowl, mash together anchovy, garlic, and remaining 4 tablespoons of vinegar. Let stand about 10 minutes. Add the celery, peppers, cucumber, and tomatoes. Set aside a few whole herb leaves, then finely chop the rest with the garlic, olives, scallions, and capers. Add these to the bowl with the drained onions and the olive oil.
3. Squeeze the bread dry. Fold it gently into the salad along with the Ricotta Salata. Taste the salad for seasoning, adding a little more vinegar if needed. Garnish with the herb leaves. Serve the salad lightly chilled.
Copyright 1999 Lynne Rossetto Kasper
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.