Dosi per 4.
Ammollare in acqua fredda 500 gr di pane raffermo affettato, strizzarlo e sbriciolarlo in una insalatiera. Condire con 2–3 pomodori San Marzano ben maturi, tritati finemente, 1 cucchiaio di basilico spezzettato, olio, aceto, sale e pepe. Mescolare bene il tutto e passare la panzanella in frigorifero per un’ora o due. Servire con olive nere o cuori di sedano.
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