Panzanella

For the panzanella, cut the bread into bite-sized pieces and soak in water. After about 2 hours, remove, squeeze well and transfer to a dry baking dish.

Roughly chop the onion, dice the tomatoes and fold them into the bread. Pluck the basil leaves from the stems, chop them if necessary and sprinkle them over the bread and tomatoes.

Then baste everything together generously with good Tuscan olive oil, and season heavily with vinegar, salt, and freshly ground pepper. Leave to infuse for an hour before serving.

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