PANZANELLA
- 1 cup stale bread, cut into cubes
- 1 cup tomato salsa of your choice
- ⅓ cup Mozarella, cut into cubes
- a handful of basil
- olive oil, to taste
Mix the bread and tomato salsa and allow to marinate for at least 6 hours. Before serving, mix in the mozarella and basil, and drizzle with olive oil.
Variation on the panzanella is to toast the bread first. You can also add some tuna or anchovies if you like.
Recipe and photo: Leonie Overbeek
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