Panzanella

This is a lovely Tuscan cold salad that I love to serve during hot summer months.

The traditional recipe (according to my bread seller and her grandmother) is below, but of course you can make any variation of it, according to your preferences. 

Serves  4

• 200-250 g of stale white home-style bread  (I used the “casereccio”, but It might be difficult to find outside Italy)
• 2-3 ripe tomatoes
• 1/2 or 1 whole red onion, thinly sliced and then chopped
• 1-2 cucumbers, peeled and cubed
• a few basil leaves, washed and torn
• extra virgin olive oil
• red wine vinegar
• salt

Leave the bread to soak in cold water for about 20 minutes.

Once soft, gently squeeze out the water until dry.

Divide the bread into smaller pieces, place them in a bowl, sprinkle some salt and olive oil.

Now add chopped tomatoes, cucumber, onion and basil. Season with salt and vinegar. 

Stir very well and leave in the fridge to cool.

Before serving taste again and garnish with fresh basil leaves.