Italian salsa, though perhaps not as ubiquitous as its Spanish and New World counterparts, has a more robust, herbal flavor and makes an excellent dip. It can also serve as an accompaniment for fish or lighter meats, such as chicken or lamb.
(Makes 3 cups)
Place the bread in a bowl and add the vinegar to soften it. (If you're using baguettes, you may need a little bit of water as well.) Once the bread becomes pliant, add it to a food processor with the rest of the ingredients. Blend to a coarse but uniform consistency, then season with salt and pepper.