Italian Panzanella
Ingredients
? 4 cups of stale bread (300 g)
? 1 cup of water (200 ml)
? 3 tablespoons of white wine vinegar (50 g)
? 3 tomatoes
? 1 cucumber (about 1 cup, 150 g)
? 10 basil leaves
? Pecorino cheese (shaved, to taste)
? Salt (to taste)
? Pepper (to taste)
? Extra virgin olive oil (to taste)
? Half a red onion
Instructions
- Cut the stale bread into small pieces.
- In a bowl, mix the bread with 1 cup of water (200 ml) and 3 tablespoons of white wine vinegar (50 g). Mix well and let it rest in the fridge overnight.
- Score the tomatoes and briefly cook them in boiling water. Then peel and chop them into small pieces.
- Cut the cucumber into small pieces.
- Slice half a red onion into thin strips.
- In a bowl, combine the soaked bread, tomatoes, cucumber, onion, and basil leaves.
- Add shaved Pecorino cheese, salt, pepper, and extra virgin olive oil to taste.
- Mix everything well.
- Let it sit for a few minutes to allow the flavors to meld.
- Serve and enjoy this refreshing summer salad.
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