Tuscan Panzanella (Bread Salad)


200 g. day-old bread
3 ripe tomatoes
1 cucumber
1 spring onion
1 sprig of basil
extra virgin olive oil
vinegar to taste
salt to taste


Soak the day-old unsalted Tuscan bread in water and a little vinegar,
leaving it until it becomes soft.
Use your hands and take a little at a time, squeeze it well and crumble it into a large bowl.
Dress it with extra virgin olive oil and salt.
Once this is done, add the ripe tomatoes chopped into small pieces and mix with your hands,
crumbling the bread, so that it turns a good red colour.
Now add the cucumber cut into rounds, the thinly chopped onion and coarsely chopped fresh basil.
Add more oil and salt if necessary, then put in the fridge to rest.
Serve cold.
Scarica la ricetta