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First, soak the bread in cold water for a few minutes. Once it's softened, squeeze out as much water as you can, then crumble the bread into a large bowl.
Add the chopped tomatoes, cucumber, and onions, along with the basil leaves. Pour in 100 ml of extra virgin olive oil, then season with 2 pinches of salt and 2 pinches of pepper. Mix everything well to combine, ensuring the bread and vegetables are evenly coated.
Cover the bowl and let the salad stand in the fridge for at least 1 hour, or even longer, to allow the flavors to deepen.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
