Cut the ripe tomatoes into cubes and the peeled cucumber into dice.
Thinly slice the onion.
Soak the stale bread in cold water with vinegar, then squeeze it well without soaking it too much.
Coarsely break the bread and place it in a salad bowl.
Add the tomatoes, cucumber, onion, and fresh basil.
Season with salt and extra virgin olive oil.
Mix well and refrigerate before serving.
Perfect to pair with a craft IPA beer
Store in the refrigerator and consume within 1 day.
Panzanella is an ideal dish for summer, fresh and light, perfect for using leftover bread.
Italy, Toscana
| Energy (kcal) | 91.11 |
| Carbohydrates (g) | 13.74 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 3.11 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 2.28 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.12 |
