Procedure
Start preparing the panzanella by placing the crostini in a bowl and wetting them with 25 ml of vinegar and about 50 ml of water. Let them soften, and in the meantime, focus on the vegetables.
Thinly slice half of a red onion and marinate it in a plate with water and wine vinegar.
Cut the tomatoes into wedges, peel and slice the cucumber, wash the basil leaves.
Pour the softened crostini into a large bowl and add the drained onion rings, tomatoes, cucumber slices, and some chopped basil leaves. Season with a drizzle of extra virgin olive oil, vinegar, salt, and pepper.
Let it rest in the refrigerator to allow the flavors to meld for about 30 minutes before serving.
