Panzanella: Italian tomato and bread salad

Tomato and cucumber salad

1. Peel and finely slice the onion.
2. Bring the stock to the boil.
3. Simmer the vinegar, bay leaf and onion slices in the stock until the onions are pleasantly soft.
4. Leave the vinegar stock to cool.
5. Quarter the tomatoes, remove the seeds and cut into strips.
6. Halve the cucumber, remove the seeds and cut into slices.
7. Mix the tomato and cucumber strips with the stock.
8. Leave the salad to stand for approx. 10 minutes.
9. Cut off the woody part of the parsley stalks and roughly chop the rest.
10. Fold in the chopped parsley.
11. Season the salad with salt, pepper, olive oil and vinegar.

Toasted white bread cubes

1. Cut the white bread into 1 x 1 cm cubes.
2. Spread the bread cubes on a baking tray and drizzle with olive oil.
3. Toast the bread cubes in a hot oven at 180 °C for 5 minutes, then turn and continue to toast until golden brown all over.
4. Remove the bread cubes from the oven, season with salt and leave to cool.

Panzanella

1. Mix the tomato and cucumber salad with the toasted white bread cubes.
2. Season the panzanella to taste.