Panzanella Toscana

Preparation:

Preparation: Soak the bread in a little water and arrange it on a serving plate. Distribute the chopped anchovy fillets on top. Peel and deseed the tomatoes, cut them into thin slices and use them to cover the bread. Chop the onion, chop a handful of basil and sprinkle this mixture on the tomatoes. Salt and pepper. Separately, emulsify 4 tablespoons of oil with 1 tablespoon of vinegar and drizzle over the panzanella. Serve it fresh.