Panzanella (Bread Salad)

By 5har0n_nguy3n

It is a very simple dish, but the bread absolutely must be stale and well-squeezed. Panzanella is also very good if eaten straight out of the refrigerator, especially in the summer. Of course, there are other versions (some rather complicated) and most of them require the addition of cucumber. It may be that i do not much appreciate this vegetable, or it may be that Panzanella has always been made this way in our household. At the most, I can suggest adding aromatic herbs such as cat-mint or savory.

Ingredients

• 1 Large loaf of white Bread, stale
• 1 Large red-skinned onion
• 2 Large salad tomatoes
• Abundant Basil
• Olive Oil

Preparation

Step 1

Little else is needed beside some stale white bread. Slice thickly and put to soak in a basin of water. Finely slice the onion and two tomatoes into a dish and add two handful of chopped basil.
Squeeze the bread dry (therein lies the secret), add to the vegetables, plus olive oil, vinegar, salt and pepper. Stir to combine all the ingredients thoroughly.