Panzenella
- Italian panzanella salad made with fresh heirloom tomatoes, rustic bread, onions and basil.
- 4 Slices of stale continental bread, soaked in water and squeezed
- 4-5 ripe Roma tomatoes
- Fresh basil leaves, sea salt and extra virgin olive oil to taste
Wash the tomatoes, cut them in half and rub the flesh on the slices of bread. Add salt to taste, fresh basil leaves chopped by hand, drizzle with extra virgin olive oil.
Place the bread on a serving plate, decorate with fresh basil leaves and drizzle with some more extra virgin olive oil.
My favourite summer breakfast!
Photo: Canva