Panzanella

Soak the bread for about twenty minutes, then squeeze it well and crumble it into a salad bowl by rubbing it between your hands. Peel the tomatoes and cut them into chunks, then chop the onions and basil leaves.

Combine all the ingredients. Season with oil, salt, and a little vinegar, then mix. Before serving, keep the panzanella in the refrigerator for at least one hour.

In addition to those listed, other vegetables can be added according to taste and availability. This will transform this simple summer recipe from the Tuscan peasant tradition into a tasty snack, which can serve as a dinner substitute when the heat keeps you away from the stove.