Panzanella

Tuscan cuisine is renowned and features unsalted bread, which gives rise to many recipes, and beef, of which many cuts are used. It is also famous for its wide range of cured pork meat. And last but not least it is well-known for its cakes and biscuits.

8 Italian bread, stale, sliced
250 grams of tomatoes, ripe
6 basil, leaf
80 grams of onions
140 grams of cucumbers
40 grams of extra virgin olive oil (EVO)
50 milliliters of white vine vinegar
3 grams of table salt
1 gram of black pepper

Soften the bread slices in water, wring to remove excess water, then crumble using your hands and transfer to a large bowl.

Cut the cucumber, the tomatoes and the onionin thin slices.

Transfer the sliced vegetables to the bowl with the bread, add the basil chopped by hand.

Finally season the panzanella with oil, vinegar, salt and pepper to taste.

Mix all ingredients and place in the refrigerato until serving.