VIOGNIER AND PANZANELLA

Panzanella is the name of a unique Tuscan summer dish, of peasant origin, consumed in the fields by workers who did not return before sunset. Try this recipe and taste it with a glass of San Felo Viognier.

•Peel and cut the onion into thin slices, then soak in a bowl with water and a spoonful of white wine vinegar, for at least 2 hours.
• Peel the cucumber and cut it into thin slices.
Peel, wash and cut the tomatoes into small pieces, remove the seeds.
• Now take 4 slices of Tuscan bread, remove the crust with a knife, then wet with a mixture of water and vinegar (a spoon), without soaking too much. Once the bread has simply softened, squeeze , roughly crumble with your hands and put in a large salad bowl.
• Drain the red onion from the water then add together with the chopped tomatoes, cucumber and hand-chopped basil leaves.
• Gently mix all the ingredients with the help of a spoon, season with extra virgin olive oil, salt and pepper. Stir again, taste and, if necessary, add more wine vinegar.
• Put the panzanella in the fridge and leave it to gain flavour for at least an hour.

INGREDIENTS:
2 Ripe coppery tomatoes
15 Basil leaves
Salt to taste
Black pepper to taste
400 g Tuscan bread (sliced)
1 Cucumber
3 tbsp White wine vinegar
1 Coarse red onion
Extra virgin olive oil to taste