Panzanella

Prepare the homemade bread croutons. Tear the country bread into small pieces of about 3 to 4 cm.

Heat a drizzle of olive oil in a pan over medium heat. Add the bread pieces. Cook for 5 minutes, stirring, until golden. Add the grated garlic and continue cooking for 2 more minutes.

Wash and cut the cherry tomatoes in half.

Wash and cut the cucumber into cubes.

Peel and thinly slice the red onion.

In a large bowl, mix the cherry tomatoes, cucumber, red onion and croutons. Season with a drizzle of olive oil, the balsamic vinegar, salt and pepper.

Serve the panzanella in a deep plate. Add a few fresh basil leaves if you have some. It's ready!