Italia a tavola-Bread Salad

Panzanella

Bread salad

Ingredients for 6 servings

This is the Italian version of Tabouli.

18 oz. of aged ciabatta bread.

6 tomatoes

1 cucumber

½ red onion

1 clove of garlic

8 leaves of basil

¼ cup of capers

Balsamic vinegar, olive oil, salt, pepper

Put the hardened bread in a bowl of water until is soft. Cut the tomatoes, onion and cucumber in very small cubes. Put the garlic and capers on the cutting board and mince finely with a “mezzaluna” knife; cut the basil in small strips. When the bread is soft grab a handful and squeeze all the water out of it and crumble it in a salad bowl.  Repeat until all the bread is squeezed and ready to be dressed. Add the vegetables, a little balsamic vinegar, abundant olive oil and pepper; mix everything very well, taste, adjust the salt and mix again. Let the Panzanella sit for at least 30 minutes before serving.

A refreshing and tasty summer salad!