This four-person version follows Giulia Scarpaleggia’s recipe published by Visit Tuscany. Use stale Tuscan bread, with ripe salad tomatoes. Pane Toscano DOP is a good choice. Taste as you add basil, seasoning, oil, vinegar and water. Soak the bread for 10 minutes and let the salad rest in the refrigerator for 30 minutes.
Panzanella with tomatoes and cucumber
Serves 4 · Difficulty Easy
Method
Break the stale bread into pieces, place it in a large bowl and cover with cold water. Leave it for 10 minutes, until soft.
Meanwhile, thinly slice the red onion and soak it separately in cold water. Chop the ripe tomatoes. Slice the cucumber and combine it with the tomatoes.
Squeeze the softened bread well, crumble it by hand and transfer it to a large serving bowl. Drain the onion well and add it with the tomatoes, cucumber and fresh basil leaves.
Season with salt and freshly ground black pepper. Dress generously with extra-virgin olive oil and add a little red wine vinegar. Toss well, then refrigerate for 30 minutes before serving.
