Panzanella
Instructions:
- panzanella, which is prepared very simply, can be a light midday meal or a starter
- 1 pound firm Italian bread, 1 or 2 days old, thickly sliced (450 g)
- 1 medium white onion, finely chopped
- 4 ripe but firm medium-large tomatoes, cut into small dice
- 1 celery heart, thinly sliced
- 1 small cucumber, peeled, quartered lengthwise, and thinly sliced
- 20 basil leaves, torn if large
- Salt and freshly ground
- black pepper
- 3I4 cup extra virgin olive oil (180 ml)
- 1/4 cup white wine vinegar (60 ml)
- Soak the bread in cold water for 20 minutes. Squeeze the bread and crumble it coarsely into a bowl.
- Meanwhile, soak the onion in cold water for 15 minutes; drain and reserve.
- Mix together the bread, onion, tomatoes, celery, cucumber, and basil leaves. Season with salt and pepper to taste. Beat together the oil and vinegar and pour over the bread mixture.
- Toss to mix the panzanella thoroughly. Serve at room temperature.