Panzanella

Ingredients

• 1 kg expansive crisp succulent tomatoes 
• 1 medium cucumber 
• 100 gm little mellow olives 
• 1 medium onion, cut 
• 100 gm sun dried tomatoes and their oil
• 1 modest bunch oregano, slashed 
• 1 modest bunch parsley, slashed 
• 2 cloves garlic, finely slashed 
• 2 tbsp great balsamic vinegar 
• 1 squeeze sugar 
• Salt and pepper 
• 1 daydream Italian cibatta or French baguette, attacked pieces 

Direction

Chop the tomatoes and cucumber generally into 1cm 3D squares, and place in a vast bowl.
2.Stir in all the rest of the fixings aside from the bread, and taste for seasoning.
3.Add some lemon juice on the off chance that you need a more tart salad.
4.Put the serving of mixed greens in the ice chest and leave, secured, overnight until the point that you are prepared to eat. The flavor will dissolve into something magical.
5.Immediately before serving, tear the bread into little pieces and blend into the salad.
6.Words from the chef.Sometimes I toast the bread softly and furthermore include some red and yellow ringer peppers. The way to this serving of mixed greens is that the tomatoes must be succulent. In the event that they aren't, simply include a couple of spoons of tomato juice to the plate of mixed greens.