Buffet crispy version Panzanella
by
33 recipes
Panzanella with toast
ingredients
servings
2
Iodized salt
1 pinch
Pepper
to taste
Extra virgin olive oil
2 spoons
Vinegar
1 spoon
Basil
6 leafs
Cucumbers
1 unit
Tropea onion
1 unit
Ripe tomatoes
2 unit
Wheat flour bread
2 slices
starters from Italy - Toscana
Panzanella with toast
Panzanella with toast
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Compared to the rustic version with bread soaked if you prefer this also is very good is important to wring the bread, to avoid that it remains impregnated of water, I chose the modern variant with toast and crusty bread.
preparation
step 1
Dice the bread and toast it in a pan with a little olive oil. Clean and cut the cucumber into slices.
step 2
Cut into wedges tomatoes. Slice the onion into thin rings.
step 3
Take a 'large bowl, add all the vegetables, seasoned with vinegar - oil - salt and pepper. Place in refrigerator for half an hour.
step 4
Add the crisp bread and stir. Serve as an appetizer or as a salad.
