Soaked bread with vegetables

For those lovers of regional country dishes.

Tuscany offers its famous panzanella.
Opinions differ over the origin of this dish: some say it comes from the old custom to use up dry bread by soaking it and seasoning it with vegetables; others claim it was the fishermen who soaked the dry bread in sea water then seasoned it with tomato juice, oil and vinegar.




Preparation and ingredients:

1. Dry bread is soaked in cold water for 15 minutes then wrung out until dry.
2. The bread is then seasoned with finely sliced cucumber, ripe tomatoes, onion, basil, olive oil, salt, pepper and a drop of vinegar.

An excellent cold dish to serve on hot summer days.