This dish is quick to prepare, refreshing, and perfect for summer, when the vegetables used are in season; it is even advisable to let it rest for a few hours in the refrigerator before serving.
Ingredients (serves 6): 300g (10.5 oz) of Italian-style, stale bread, 2 medium-size ripe tomatoes, 1 cucumber, 1 small onion, 3 tbsp of apple or wine vinegar, fresh basil to taste, salt to taste, 3 tbsp of extra virgin olive oil.
Method: Cut the stale bread(usually 2 or 3 days old and hard) into cubes and soak with vinegar and cold water (to cover) in a large bowl. Leave for 5 minutes. Squeeze and drain the bread, then put it into another bowl. Dice cucumbers and tomatoes (half an inch dices). Thinly slice onion. Put vegetables in the bowl where you’ve previously put bread. Add extra virgin olive oil, salt and fresh basil to taste. Enjoy cold.
Guido's Tips:
- Try using red onions: they will add a little sweetness to this traditional tuscan summer dish.
- Panzanella makes for a good ‘piatto unico,’ as you may also add some protein to this dish, like tuna or cheese or borlotti beans.
