Tuscan Panzanella

My mother and I are travelling in Italy this week. Our train from Rome to Florence took us across through the gorgeous and gentle rolling landscape of Tuscany – the home of Panzanella, a classic Italian bread salad.

Ingredients
150g country-style stale bread
1 cucumber
3 large tomatoes
1 red onion (from Tropea, if available) peeled
8-10 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons red vinegar
Salt, as needed

Instructions
Dice bread in 1 cm cubes and place it on a tray. Bake for 15 minutes at 180°C and set aside. Slice the red onion into thin strips (the thinner the better). Peel the cucumber, remove seeds and dice in 1 cm cubes. Dice the tomatoes in 1 cm cubes. Slice basil. In large mixing bowl, set bread on the bottom, add then vegetables on top. Dress with basil, extra-virgin olive oil, red vinegar and salt. Apply a little pressure with a spoon. Let it rest 5 minutes to allow the juices to soak the bread. Blend ingredients well. Serve cold with a drizzle of olive oil to garnish. Soaking the bread with vegetables juice just at the end of the preparation will give a tasteful twist to your panzanella. You can keep the panzanella in your refrigerator for preserving.

Cin Cin!