Italian panzanella-style bread salad with tomatoes and basil

Ingredients

  • 1 slice of hardened farmhouse bread (around 300g)
  • 6 lovely-looking red tomatoes
  • 10 baby or orange cherry tomatoes
  • 1 cucumber
  • 1 small onion (red or white)
  • 5 leaves of basil
  • 12 black olives
  • 4 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • Salt

Preparation

  • If the bread is too dry to be cut, fill a salad bowl with cold water and soak the bread for 5 minutes. Then cut it into cubes.
  • Wash and quarter the normal-sized tomatoes. Cut the cherry tomatoes in half.
  • If the skin of the cucumber is too thick then peel it, otherwise just wash it.
  • Cut the cucumber into chunks.
  • Peel and cut the red onion into thin slices or dice it.
  • Place the cubes of bread in a salad bowl, then add the oil and vinegar.
  • Add the sliced vegetables, the olives and the chopped basil leaves. Add just a pinch of salt.
  • Place in the fridge until ready to serve.

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