La Panzanella

Name: La Panzanella
Ingredients: 11 3/8 cups bread 2-day-old Tuscan-style; 4 tomatoes diced; 2 red onions or 4 spring onions, sliced thinly; 1 cucumber finely sliced; 10 basil leaves ripped in half; 2 tablespoons red vinegar; 6 3/4 tablespoons extra-virgin olive oil; 2 pinches salt; 2 pinches pepper

9 ingredients

6 steps

Ingredients

11 3/8 cups bread 2-day-old Tuscan-style
4 tomatoes diced
2 red onions or 4 spring onions, sliced thinly
1 cucumber finely sliced
10 basil leaves ripped in half
2 tablespoons red vinegar
6 3/4 tablespoons extra-virgin olive oil
2 pinches salt
2 pinches pepper

Directions

1

submerge the bread in cool water for a several minutes.
2

Then squeeze out as much water as you can, crush the bread in a big bowl, add all the vegetables and basil leaves and blend well.
3

Add half spoone of extra virgin olive oil, salt and pepper and mix again.
4

Allow to stand in the fridge for an hour or more.
5

Add the vinegar and remaining extra-virgin olive oil oil and mix again.
6

Serve, garnishing with basil leaves.