Method:
Toast the bread, cut into thick slices and then into small pieces.
Wash and dry the vegetables, cut the tomatoes into small pieces, peel the onion and cut into thin slices. Peel the cucumber with a potato peeler and cut into thin slices.
Combine the vegetables and toasted bread in a large salad bowl, season with balsamic vinegar, oil, salt and pepper. Add the chopped basil leaves by hand and gently mix all the ingredients.
Serve and garnish with a whole basil leaf. The panzanella is ready!