Panzanella with olives and crispy bread, one of the many versions in which the classic Tuscan panzanella is prepared. This version includes different types of olives and pan-toasted bread instead of using the usual stale bread. For other recipes using bread, in this case stale and not fresh

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Difficulty: Very easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 3 people
Cooking methods: No cooking
Cuisine: Regional Italian
Region: Tuscany
Seasonality: Summer

Ingredients

14 oz vine tomatoes
5 oz cucumbers
3 oz red onion
12 leaves basil
2 oz black olives (sweet)
1 oz Taggiasca olives
0.7 oz green olives in brine
3.5 oz whole wheat bread (sliced)
3 tbsps olive oil
1 tbsp red wine vinegar
to taste fine salt

Tools

1 Peeler
1 Knife
1 Cutting board
1 Pan
1 Bowl
1 Paper towels

Preparation of Panzanella with olives and crispy bread

Peel the onion, then cut it into 4 parts and soak it in a small bowl, this will make it more digestible.
Peel the cucumber and then slice it thinly with a peeler.
Wash the tomatoes, cut them in half, and remove the seeds.
Then cut them into rough pieces.
Then pour cucumbers and tomatoes into a bowl
also add the drained olives cut in half and roughly chopped basil leaves.
Now drain the onion, dry it with some paper towels, chop it finely, and add it to the other vegetables.
Dress with oil, vinegar, and a pinch of salt, then set aside to marinate.
Meanwhile, cut the bread into cubes
and toast it in a pan for a few minutes with a tablespoon of olive oil.
Once the bread is toasted, pour it into the bowl with the vegetables.
Mix well and adjust the seasoning as you like.
And there you have it… now your panzanella with olives and crispy bread is ready to be served.