Panzanella II.

Last Updated on December 14, 2024

Salad from sunny Florence prepared with pieces of Tuscan bread, tomatoes, cucumber, basil, red onion, wine vinegar, oil, pepper and salt.

Ingredients:

4 pieces of white Tuscan bread slices 2 pcs tomatoes 1 pc salad pickles 1 pc red onions virgin olive oil wine vinegar basil leaves green celery stalks pepper salt

Procedure:

1. Salt the peeled and chopped salad cucumber, let it release the water on a tilted plate, along with the water the bitterness is removed
2. Soak the bread slices in water and wring them out nicely, delicately place them on the bottom of the chosen container
3. Slice the tomatoes (preferably “Cuore di bue”), remove the skin and seeds
4. Rinse and squeeze the cucumber, chop the onion (preferably di Tropea-red) and celery (use only the green stem, not the root), preferably hand-chop the basil
5. Put everything on the prepared bread, season with salt and pepper, add virgin olive oil and a little vinegar
6.