Cut the bread into slices and then into large cubes. Transfer the bread to a bowl and add the water and vinegar.
Mix well so that the bread can absorb the soaking liquid evenly and set aside.
Cut the tomatoes into quarters and then into smaller pieces. Peel the cucumber, trim the ends, and slice it thinly. Clean the onion and slice it thinly.
Take the bowl with the bread and mix again, then add the onions and cucumbers.
Add the tomatoes as well and mix everything, then tear the basil leaves with your hands.
Season with salt, pepper, and oil. Mix again and keep your panzanella in the refrigerator until serving.
Italy
| Energy (kcal) | 118.44 |
| Carbohydrates (g) | 24.99 |
| of which Sugars (g) | 2.19 |
| Fat (g) | 0.32 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 3.69 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.23 |
