Summer in Italy starts with a bowl of panzanella. ☀️🍅🌿 @Nonna Silvi ’s version keeps the bread beautifully crunchy, soaking up the juices of ripe tomatoes, fragrant basil, and the richest extra virgin olive oil. Simple, fresh, and exactly what a hot summer day calls for. What’s your favorite Italian summer dish? 🇮🇹👇 Ingredients (serves 4): 5 cups cubed stale Tuscan bread, preferably unsalted (300g) 4 ripe tomatoes (Roma or beefsteak recommended) 1 cucumber, sliced into thin rounds 1 small red onion (preferably Tropea) A few fresh basil leaves, torn by hand Extra virgin olive oil, to taste White wine vinegar, to taste (about 1 tbsp) Salt, to taste Black pepper (optional) Preparation: Cut the stale bread into rustic cubes, drizzle with extra virgin olive oil, and toast at 350°F (180°C) for 10–15 minutes until golden and crunchy. Let it cool completely.Slice the cucumber into thin rounds.Chop the tomatoes into chunky pieces.Thinly slice the red onion and, if preferred, soak it in co...