It is the summer dish of Tuscan cuisine par excellence.
It could be called the “cold” reply to the more famous ribollita. It comes from the old country tradition based on the art of “cookery reutilisation”.
It’s a very simple recipe for a very tasteful cool dish based on stale bread and season vegetables. Perfect also as appetizer.
Preparation time: 15 minutes.
Ingredients for four people:
4 slices of Tuscan bread (preferably stale), 2 tomatoes, 1 red onion, 1 cucumber, 2 celeries, extra virgin olive oil, salt and pepper.
Put the stale bread in a bowl with water for about 20 min.; add some vinegar if you like. Then squeeze it well and crumble in a salad bowl.
Slice the onion, celeries and cucumber and cut the tomatoes in medium pieces.
Put the vegetables in the bowl and mix by hand. Add oil, salt and basil leaves and mix again.
Put it in the fridge for at least an hour before serving in order to taste fully its freshness.