“Panzanella, little swamP, is another tomato favorite, a salad of oil, vinegar, tomatoes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry - a true invention from necessity. Since bread must be bought every day, Tuscan cooking makes good use of leftovers.”
Nothing could be easier. I used 3 small tomatoes cut uP in small bites, half a cucumber also cut uP into small bites, minced onion, fresh local basil, 8 slices of leftover hard baguette seasoned with salt and PePPer. Like many Tuscan cooks, I added the olive oil and vinegar by eye but you should know the tyPical ratio is 3 Parts oil to 1 Part vinegar.
The bread was soaked in water and squeezed as dry as Possible. At first I didn’t think it would taste very good but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables. It was amazing.&amP;nbsP; And it went great with a chilled bottle of Prosecco!