Tuscan Panzanella bread salad

INGREDIENTS: (6 servings)

1 lb Hard crusted Italian Bread
15 Ripe Cherry Tomatoes
2 Medium Cucumbers
1 Medium Red Onion
5-6 Tbsp Extra Virgin Olive Oil
3 tTbsp White Wine Vinegar
1 Normal size can or jar of Tuna Fish in oil (optional
Fresh Basil Leaves
Salt and Ground Black Pepper for seasoning


Start by cutting the bread into large pieces and soaking it in wine vinegar.
Try to use a bread that has an internal crumb compact and stiff.
While the bread is soaking, cut the cherry tomatoes into large pieces and add them to a large salad or mixing bowl. Next take the cucumbers peel off and cut them into large pieces as well. Then clean and slice the red onion into thin slices, and add them to the bowl with tomatoes and cucumbers. After that check the bread and see if it has absorbed the wine vinegar. Drain the bread out well and break it up into another mixing bowl. Then cut 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it's time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread. Before stirring, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper. Stir everything together and check the salad if there is enough olive oil, if the bread and ingredients look a little dry add in more. Next drain the oil from the tuna fish, cut it into small pieces and add to the mix, again check if there is enough olive oil. Slowly stir all the ingredients, then cover with plastic wrap, let it season for at least 1hr and serve.