Panzenella Napoletana

🕒 Prep time: 5 minutes 🥘 Cooking time: 10 minutes

Ingredients

• 4 (1- inch) slices sourdough or italian bread (stale or fresh), cubed
• Sea salt and freshly ground black pepper.
• 2 large Roma tomatoes, chopped
• 1 cup loosely packed fresh basil leaves
• 4 to 5 spring fresh orange, tender leaves only
• ¼ small red onion, thinly sliced
• 2 tablespoon extra virgin olive oil.

Instructions

• Place the bread cubes in a large bowl and saturate it with about ½ cup cold water.
• Let it sit for about 5 minutes to soften, then drain off the water and pet the bread dry.
• Place the bread in a shallow serving bowl and season with salt and pepper.
• Sprinkle the chopped tomatoes on top followed by the basil (tear it by hand as you add it to the bowl) and oregano.
• Scatter the red onion slices on top, then drizzle everything with the olive oil.
• Season again with salt and pepper, toss & serve.