2 slices of Tuscan Bread
2 each Heirloom assorted tomatoes
1 ounce of English cucumber
1 each celery stalk
1 table spoon of red wine vinegar
2 table spoon of extra virgin olive oil
The "panzanella" salad
Start with the two sliced one day old Tuscan bread cut in regular cubes and place it in a stainless still bowl, with the quarter cuts of the two heirloom tomatoes, razor thin shaved the celery stalk and sliced thin the cucumber and the red onion, seasoned with sea salt and ground black pepper, then mixed and tossed the ingredients together, add the fresh basil at then dressed by spraying on the red wine vinegar drizzling on the extra virgin olive oil, mixed and let marinated for 10 minutes just before serving into a bowl, add some fresh basil at the end.