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It’s named Panzanella and it originates in Tuscany. It’s based on bread and tomatoes, which are related to our own dakos salad. The difference lays in the addition of rosemary and balsamic vinegar that is finger licking good when combined with tomatoes! I had this salad while on holiday in an Italian restaurant and decided to try it at home. It’s easy, delicious and absolutely fit for the summer! If you are tired of having the dakos salad as a light dinner, I suggest you try Panzanella! Those who are braver can slice a nectarine for a more interesting taste!
Ingredients
5 pieces of croutons or old bread that you have baked for 10 minutes in the oven
400gr of cherry tomatoes or 4 large tomatoes
½ onion
1 spoon of capers
Balsamic vinegar
A handful of basil
Oil
Preparation
Cut the onion in rings and slice the cherry tomatoes in the middle. In a large bowl, add the tomatoes, onion, capers and drizzle with plenty of oil and balsamic.