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Panzanella

easy recipe 30 minute recipe servings 4

Panzanella is a fresh summer salad originally from Tuscany, Italy. It's made by simple ingredients, so make sure to have fresh tomatoes, cucumber and use your best olive oil!

Panzanella - The International Cooking Blog

Ingredients

- whole weat dry bread

(it's a good exuse to use the leftover bread)

- 1/2 red onion

- 1 cucumber

- 20 cherry tomatoes

- fresh basil

- oil and vinegar

- salt

 

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

Put the dry bread in a bowl and pour cold water on it to become soft.

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

It can take from 10 to 20 min depending on the bread. In the meanwhile peel the cucumber and slice it in a bowl.

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

Cut in half the cherry tomatoes and add them in the bowl. Add a pinch of salt and mix it. Slice the red onion.

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

Add the onion in the bowl. Squeeze the bread with your hands, taking out the water, and add it in the bowl.

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

Cut the fresh basil, add olive oil.

Panzanella - The International Cooking BlogPanzanella - The International Cooking BlogPanzanella - The International Cooking Blog

Add wine or apple vinegar and mix. Leave the panzanella in the refrigerator before serving. Serve cold.

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