Panzanella is a classic of Tuscan cuisine.
A fresh salad created to reuse stale bread, dressing it with seasonal vegetables, oil and vinegar, a practice of “cucina povera” that you can find also in other Italian regions. My version is repurposed because, in addition to there being no cucumber but potato, I used knäckebröd, the typical Swedish flatbread.

Ingredients for 2 persons
2-3 knäckebröd (or slices of stale bread)
10 cherry tomatoes
5 lettuce leaves
5 medium-small boiled potatoes, without peels
1 red onion
1 tablespoon of olives
salt
vinegar
evo oil

Time: 30 minutes

Let’s cook!

Break the knäckebröd into large pieces and let them hydrate for 15-20 minutes in a bowl with cold water. Then drain, without squeezing.
Compose the panzanella by placing underneath the potatoes cut into discs, the lettuce in small pieces, then the tomatoes and onion cut into rounds.
Finish with 3 spoons of olive oil, vinegar (one spoon) and salt. Serve after stirring well.

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