Panzanella

Serves: 2 people
Cooking time: 30 minutes
Calories: 500 per serving
Expertise level: 1 out of 3

Ingredients:
4–5 ripe tomatoes 
15 basil leaves
salt to taste
ground black pepper to taste
400g Tuscan bread in slices
1 small cucumber
½ glass red wine vinegar
1 large red onion
extra virgin olive oil

1. Soak the Tuscan bread in a bowl, preferably use stale bread.
2. Finely chop the onion and marinade in half a glass of red wine vinegar.
3. Wash the cucumber and slice, or cut in half if using a large cucumber.
4. Cut the tomatoes into medium-sized pieces, remove the liquid.
5. Squeeze the bread, removing as much of the water as possible, then mix with the pieces of tomato, cucumber, onion (after draining the vinegar), salt and pepper to taste and then add some oil.
6. Chop about ten basil leaves and add to the bowl with the panzanella, mixing well with your hands. Keep a few basil leaves and use as decoration.