Panzanella

Let’s make it

1. Tear the bread into pieces and cover with cold water for about 10 minutes, until softened throughout.
2. Slice the onion thinly and soak it separately in cold water for 10 minutes. Chop the tomatoes, keeping their juices, and peel and slice the cucumber.
3. Squeeze the bread firmly with your hands to remove excess water, then crumble it into a bowl.
4. Drain the onion and add it to the bread with the tomatoes, their juices and the cucumber.
5. Tear in the basil and season with the olive oil, red wine vinegar, salt and pepper. Fold gently to combine.
6. Rest in the fridge for 20–30 minutes, then taste and adjust the seasoning before serving.