Description
A fresh and quick summer recipe from Tuscany.
Ingredients
Scale
- 14 oz stale bread
- 8.8 oz ripe tomatoes, cut into pieces
- 1 red onion, sliced
- A handful of fresh basil leaves, chopped
- Extravergine olive oil
- Red wine vinegar
- Salt to taste
Instructions
- Place the stale bread in a large bowl and cover it with water at room temperature so that it can be evenly soaked. Let the bread rest for about half an hour or a little more (the bread needs to be completely soaked).
- Take small handfuls of soaked bread and squeeze all the water out, using your hands. Toss the squeezed bread into another bowl.
- Now add the tomatoes, the sliced onion and the basil leaves. Mix well.
- Season with salt, oil and vinegar according to taste and mix well again. Now it’s ready to be served.
Notes
Quantities are indicative and they can change according to taste. Generally, the volume of the bread after being squeezed should double the volume of tomatoes.
- Prep Time: 1 hour