25 Minutes

white wine vinegar
basil, 15 leaves or more
cucumber, 1
red onion – better if Tropea quality, 1
extra-virgin olive oil
stale rustic bread loaf, 4 thick slices
ground black pepper
ripe tomatoes, 2
capers if you like, but they are not in the original recipe


Cut the onion into thin slices and put them to soak in a bowl, covered with water and a 1 or 2 tablespoons of vinegar, for at least two hours. Peel cucumber and cut it into thin slices. Finely dice tomatoes.
Cut 4 slices of bread, remove the crust and dip them into cold water and vinegar until they
become soft. Squeeze bread slices and chop them.
In a bowl add the red onion, previously drained.
Add tomatoes, seeded cucumber and basil leaves and mix gently.
Season with salt, pepper and a little extra-virgin olive oil
If you like you can add vinegar
Then lay panzanella in the refrigerator for at least an hour.

Thanks to: Chef Vary