Panzanella: the right recipe for your summer lunch
Panzanella is one of the tastiest summer recipes. It requires simple ingredients and is easy to prepare. You can have it as a starter or as a quick and light one-dish meal.
- 240 g Bread unsalted, two-day old
- 2 beefsteak tomatoes
- 2 ripe cucumbers
- 2 small spring onions
- mixed salad of bitter salad
- Extra virgin olive oil
- to taste salt
- basil leaves
Soak the bread in cold water for at least 10 minutes.
Drain it, squeeze it and crumble it into coarse pieces.
Dice tomatoes, cucumbers and spring onions.
Cut the salad Julienne style.
Toss your panzanella with salt and extra virgin olive oil.
Serve with basil leaves