La panzanella - Bread salad from Tuscany
Prep time: 
Total time: 
Serves: 4
  • 4 tomatoes
  • 4 large slice of stale bread
  • 4 celery stalks
  • 2 purple onion
  • 2 anchovies (in olive oil)
  • a bunch of fresh basil
  • 2 spoons of white vinegar
  • olive oil extravirgin
  1. Soak the bread in water with two spoons of vinegar, squeeze the water out and crumble the bread into a serving bowl.
  2. Finely slice the onions and celery stalks
  3. Wash and cut your tomatoes into small pieces and add them to the bread.
  4. Finely chop anchovies.
  5. Combine all ingredients in a bowl season with salt, fresh basil leaves and olive oil.
  6. Serve immediately.
Recipe by Fugassa & Caffè at