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Recipes

Panzanella

Soak some Tuscan bread from a day or two before in water for one hour. Squeeze lightly and break it up with your hands. Place it in a salad bowl and add thinly sliced onion; fresh, peeled and chopped tomatoes; plenty of basil leaves; slices of cucumber and a few tender leaves of romaine lettuce. Whisk a generous amount of extra-virgin olive oil, vinegar, salt and pepper in a bowl. Pour over the bread and toss for a few minutes. Let rest for a few hours before serving.