500 gr of stale bread (three days old)
basil oil, salt, pepper, vinegar
How to make the Panzanella:
It’s a classic first course of Tuscany tradition. Nowadays, it is mainly served as antipasto or salad. However, it is fit for improvisation as long as you have good stale bread and fresh vegetables.
Break the stale bread into big pieces and put it in freshwater for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber, and basil. Add to the bread and dress with abundant olive oil, salt, and pepper. Put in the fridge. Add vinegar just before serving.
Regional recipe from Tuscany