Tuscan Panzanella with Summer Garden Vegetables | Carlo Florence chef

Name: Tuscan Panzanella with Summer Garden Vegetables | Carlo Florence chef
Ingredients: 300–400 g of stale Tuscan bread (preferably wood-fired, made from heritage grains); Cold water, as needed; 2 tablespoons of artisan white wine vinegar; 3–4 ripe tomatoes (such as oxheart or Canestrino); 1 red onion from Certaldo (or Tropea, if unavailable); 1 small Tuscan cucumber, tender and fresh; 1 small red or yellow bell pepper, thinly sliced; 1–2 stalks of tender celery, plus a few leaves; A few fresh basil leaves, torn by hand; Tuscan extra virgin olive oil, cold-pressed, single-variety if possible; Sea salt, to taste; (Optional) Freshly ground black pepper

florencechef.com

Simplicity is the soul of Italian cooking — especially here in Tuscany. panzanella: a humble salad made from stale bread, garden vegetables, fragrant herbs,

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Ingredients

300–400 g of stale Tuscan bread (preferably wood-fired, made from heritage grains)
Cold water, as needed
2 tablespoons of artisan white wine vinegar
3–4 ripe tomatoes (such as oxheart or Canestrino)
1 red onion from Certaldo (or Tropea, if unavailable)
1 small Tuscan cucumber, tender and fresh
1 small red or yellow bell pepper, thinly sliced
1–2 stalks of tender celery, plus a few leaves
A few fresh basil leaves, torn by hand
Tuscan extra virgin olive oil, cold-pressed, single-variety if possible
Sea salt, to taste
(Optional) Freshly ground black pepper