Ingredients
- 400g of crusty, unsalted Tuscan-style bread, cut into thick slices.
- 4-5 large, very ripe vine tomatoes, chopped into chunks
- 1 small red onion, thinly sliced.
- 1 medium cucumber, peeled and sliced.
- A large handful of leaves, torn by hand.
- A generous pour of DOP “Terre di Siena” extra virgin olive oil.
- Water for soaking the bread.
Preparation
Soak the Bread. Place the stale bread slices in a large bowl and cover them with water and a splash of vinegar. Let them soak for about 10–15 minutes until softened, but not completely falling apart.
While the bread soaks, thinly slice the red onion. If the onion is too sharp, you can soak the slices in cold water and vinegar for 10 minutes to mellow the flavor, then drain. Chop the tomatoes and cucumbers into bite-sized pieces.
Take the bread out of the water and squeeze it firmly with your hands to remove as much excess moisture as possible. Break the bread into small, uneven chunks and place them into a large serving bowl.
Add the tomatoes, cucumbers, sliced onions, and torn basil leaves to the bowl with the bread.
Season generously with salt and pepper. Pour over a generous amount of DOP “Terre di Siena” extra virgin olive oil, ensuring the fruity notes of the oil can properly blend with the bread and juices from the tomatoes.
