PANZANELLA SALAD

Salad - vegetarian - lactose free

This is a Tuscan peasant style dish, created to get rid of stale, old bread during summer time; the winter version is a soup called ribollita that you can find in our blog.



1/2 ciabatta, dry and cut into 4 parts
2 onions, thinly sliced
2 big and ripe tomatoes, diced
10 basil leaves
1/2 cup red or white wine vinegar
4 tbsp extra virgin olive oil
Salt


Fill a bowl, big enough to contain all bread, with cold water and vinegar and soak bread in it.

When bread is soaked enough to be handled, pull it out and squeeze it really well, in order to remove all water, crumbling it and arrange it in a different bowl.

Add all vegetables and basil, season with olive oil, salt and some more vinegar if desired.

Refrigerate for 30 minutes and serve.

This recipe serves 4.


- This is the original recipe, you can add any other vegetable you like: cucumbers, lettuce, celery stalks, etc. all thinly sliced.

- To have a complete meal you can add tuna in olive oil or hard boiled eggs; I avoid mozzarella because of vinegar.

- The more ingredients you add, the more people you'll serve; you might also need to add some more bread.

- Use only high quality extra virgin olive oil and wine vinegar in oder to give a better flavor and taste to your dish.