The queen of summer, this panzanella salad is a #zerowaste recipe with dry bread, tomatoes, cucumbers and onion, great for a light dinner on a hot summer day!

Ingredients for 4 people
Dry Tuscan bread, 400g
Cucumbers, 200g
Ripe vine tomatoes, 200g
Red onion, 100g
White wine vinegar, as required
Water, as required
Basil, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
First of all, cut the dry bread into slices and then into large cubes. Put the bread in a bowl, add water and vinegar, and mix well until the liquids are evenly absorbed. Leave it to one side.

In the meantime, prepare the vegetables: cut the tomatoes into quarters and then into smaller pieces. Clean the cucumber, remove the ends, cut it in half lengthwise and then into thin slices. Clean the onion, cut it in half and then slice it finely.

Take the bowl with the bread and stir it again. Add the onions, cucumbers and tomatoes, stirring them well. Break up the basil leaves with your hands and add them too. Season with salt, pepper and oil. Mix it again and keep your panzanella salad in the fridge until you want to serve it.

Image: Canva