Description
A fresh and quick summer recipe from Tuscany.
Ingredients
Units
Scale
- 14 oz (420 g) stale bread
- 9 oz (265 g) 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
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200