this bread salad combines two italian traditional recipes: fish salad and panzanella. Cold dish for the summer sigle course or main course depending on quantities.
Notes to the recipe: the bread used for this bread salad is Tuscan or Apulian and also friselle bread. Should you have not these bread qualities use thick bread, as the vinegar and extra virgin olive oil make it soft, but not mushy. Don't use soft bread.
go to the other recipes FOR FISH
suggested wine: 
