In the old days when bread was baked only once a week and means of conservation were limited, creativity was the name of the game for recycling left over’s. The Tuscan women, having a veggies garden, used the old bread as a base for a wonderful fresh spring time salad.

These days the Panzanella is making her come back with a twist:  with tuna, red bell pepper, carrots, fennel, boiled eggs… Just add to the traditional dish whatever you like.

Great as an antipasti, perfect for a picnic, easy to make and to transport.

Ingredients (serve 4)

• 400gr. 2 days old white bread

  3 mature tomatoes, finely sliced

  1 red onion, finely sliced

  1 cucumber, finely sliced

  Fresh basil leaves

  Salt

  ½ glass Red wine vinegar

  Extra virgin olive oil