Tuscan panzanella with cannellini beans and cucumber

Ingredients

For 1 serving

• Bread70 g
• Cooked cannellini beans120 g
• Tomatoes200 g
• Cucumber100 g
• Red onion30 g
• Basil5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Cut the stale bread into pieces of about 2 cm and moisten it with cold water and the red wine vinegar; leave it to soften for a few minutes, then squeeze it well with your hands and crumble it roughly.
2. Wash the tomatoes and chop them, keeping the juice; wash and dice the cucumber; slice the red onion very thinly.
3. Rinse and drain the cannellini beans.
4. Combine the bread, vegetables and beans in a bowl, dress with the oil, a pinch of salt and torn basil and mix well.
5. Leave to rest for 15 minutes before serving: the bread soaks up the tomato juice and the flavours come together.