Fruit and vegetable panzanella, fresh and delicious, perfect to serve as an appetizer or aperitif. It uses vegetables found in the classic Tuscan panzanella as a base, but to make it unique and even more appetizing, seasonal fruit and fresh basil leaves are added.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Summer

Ingredients

1.4 oz red onion
1.4 oz cucumbers
2.5 oz carrots
180 tomatoes
12.3 oz watermelon
4.4 oz raspberries
2 yellow peaches
8 leaves basil
5.3 oz stale bread (sliced, multigrain)
4 tablespoons olive oil
2 pinches fine salt
2 tablespoons apple cider vinegar

Tools

1 Cutting Board
1 Knife
1 Bowl
1 Peeler
1 Paper Towels

Preparation of Fruit and Vegetable Panzanella

Take the watermelon, remove the seeds and cut it into cubes of about 0.4 inches. Then place it on paper towels and set it aside.
Wash and cut the tomatoes into cubes more or less the same size as the watermelon and put them in a large bowl.
Thinly slice the onion and add it to the tomatoes.
Peel the cucumber and make strips with a peeler, then squeeze it to remove excess water and add it to the tomatoes and onion.
Proceed in the same way with the carrots, obviously without squeezing them.
Add them to the other vegetables along with the fresh basil leaves cut into strips.
Wash and cut the yellow peaches into cubes.
Cut the stale bread into pieces and add peaches and bread to the vegetables.
Season with olive oil, fine salt, and vinegar and mix to combine well.
Finally, add the watermelon you set aside and the fresh raspberries.
Adjust the seasoning to taste.
And voilà… the fruit and vegetable panzanella is ready to enjoy, and why not, to take to the beach or pool for a lunch under the umbrella.