Preparation
Panzanella originated as a poor dish of the cuisine of Tuscany, as an alternative to throw dry bread away.
The result will be an excellent fresh salad and you will be encouraged to always keep your leftover bread.
Fill a bowl with cold water and soak bread, cut in slices of approximately 10 minutes.
Squeeze it by hand, drain and put it in a salad-bowl.
Peel and cut cucumbers, cut tomatoes in round-shaped pieces, onions in thin rings and cut basil by hand: pour everything in a salad-bowl, add drained Chunks and fennel seeds.
Season with oil, vinegar and salt and let sit before serving.
