Umbrian panzanella with stale bread
The most typical summer dish in Umbria, shared with all of central Italy: created to make use of day-old unsalted bread. Few ingredients, so the oil makes all the difference.
Method
- Soak the bread pieces in cold water for a few minutes.
- Squeeze it well with your hands and crumble it into a bowl.
- Add the chopped tomatoes, thinly sliced cucumber and onion, and torn basil.
- Season with salt, vinegar, and oil, and mix thoroughly.
- Let it rest in the fridge for at least 30 minutes before serving.
Tip from the mill
Emulsify the oil, vinegar, and salt before pouring: the dressing will distribute evenly.
