PANZANELLA Tuscan bread salad

Ingredients (4 persons):

300 g Tuscan bread or white bread* 1 red onion 2 tomatoes ¾ cucumber fresh basil extra virgin olive oil white wine vinegar pepper salt (if necessary)

* In Tuscany they use the well-known pane sciocco, typical Tuscan bread without salt that can be difficult to find in some countries. In that case you can use salted bread, but don’t add extra salt to the panzanella.

Method: Break the bread in pieces and soak it in cold water. Cut the onion into thin slices. Cut the tomatoes in irregular pieces and the cucumber into slices. Peel most of the skin off the cucumber, leaving just a little bit for the color. Use your hands to squeeze out all of the water that the bread has absorbed. Crumble it and put it into a large bowl. Add the onion, tomatoes and cucumber. Tear the basil leaves into small pieces with your hands and add to the salad. Add some olive oil, vinegar, pepper and, if necessary, salt. Put the salad into the fridge for about at least half an hour, then serve.

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