Below is what is needed to make our original Tuscan panzanella and enjoy it this summer; a great idea as a side dish for the Fourth of July celebrations or any other summer gathering with family and friends. Also a great idea for an original summer salad to bring to pot lucks!

Ingredients:

bread (best if Ciabatta, Italian Rustic loaf or French Country bread, a few days old and hard), chopped, soaked and squeezed

ripe (not mushy) tomatoes, cut into bite size pieces (best if Pantano Romanesco salad tomatoes, Beefsteak or cherry tomatoes)

red onion (thinly sliced)

fresh basil (better if chopped by hand)

virgin olive oil (better if first cold pressed)

a drizzle of red wine vinegar, salt and pepper to your liking (you can substitute red wine vinegar with balsamic vinegar)

What to do:

In order not to discard old bread, chunks of it are soaked in water then squeezed and ripped into smaller morsels.

The wet bread is then put in a salad bowl and typically topped with chopped tomatoes, red onions and basil.

Everything gets mixed together and dressed with olive oil, some vinegar, salt and pepper. Any other fresh vegetable can be added to this delicious summer bread salad.

Panzanella is delicious at room temperature, even better if enjoyed after refrigerating it for a couple of hours. Your family and friends will love this refreshing and easy to make bread salad!

See you in June. A presto!