Panzanella
Panzanella
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For 6 people: 8 slices of Tuscan bread-800 gr of ripe tomatoes-1 red onion-a few leaves of cabbage or salad-some Basil-olive oil-salt-pepper-vinegar
Panzanella is a recipe of Tuscan origin, with a considerable variety of versions.
This fresh dish keeps well for several days, buying even more flavor and is great as a tasty dish on hot summer days.
Chop the onion, cut into strips the Savoy cabbage leaves (or salad) and diced tomatoes.
Soak the bread in cold water for about 20-30 minutes.
Sauté the onion in 2 or 3 tablespoons of oil.
In a large bowl or salad bowl, arrange the slices of bread previously soak, squeeze them well.
Cover with the sauce of onion, the strips of cabbage and the diced tomatoes.
Season with extra virgin olive oil and a little vinegar.
Season with salt and pepper and add a few leaves of fresh basil, pieces and coarsely by hand.
Mix thoroughly, but gently, and let it sit for at least an hour before serving.
