Summer Panzanella

4 slices of stale bread

4 large ripe tomatoes

1 cucumber

1 tropea onion

1 handful of pitted taggiasca olives

1 handful of capers

Oil, salt, pepper, apple vinegar

Basil leaves

1. Slice the tomatoes, the cucumber and the tropea onion, place in a bowl and season with oil, salt and apple vinegar
2. Add the olives and capers, shred the basil leaves
3. Take the stale bread (a nice bread, at least 3 days old) and dice: add to the seasoned vegetables: it should soak up the vegetable water of the tomatoes. Leave to rest at least 1 hour before bringing to the table.

Can be served in small glasses and decorated with basil leaves and olives