Panzanella

• 400g of Tuscan Raffermo bread
• 2 tomatoes
• 2 red onions
• 1 white celery rib
• A bunch of basil
• Extravirgin olive oil
• Red wine vinegar
• Salt
• Pepper

1. Cut the bread into medium-thin slices; soak it for some minutes in cool water. Once well soaked, but with the crust not too soft, take some little by little in your hands and squeeze it carefully to eliminate as much water as possible.
2. Leave the sliced bread or rub it using the hands, if you prefer, to obtain more breadcrumbs. Pour the mixture into a salad bowl, add the previously peeled, washed and sliced tomatoes; add the peeled red onions cut into small rings, the minced celery ribs and lastly the basil, stripped, washed quickly, dried with a clean cloth, and minced.
3. Flavour abundantly with extravirgin olive oil, salt and pepper. Just before serving, flavour the panzanella with a sprinkling of vinegar, stir, and pour the obtained mixture in the dishes and garnish with some basil leaves.

raffermo bread, tomatoes, red onions, white celery, basil, extravirgin olive oil, red wine vinegar, salt, pepper

Taken from www.epicurious.com/recipes/member/views/panzanella-52475431 (may not work)