Crouton of the 30ies

(for 5 people)

5 slices of Tuscan homemade bread (30cm each)
5 large tomatoes on the vine
2 onions from Certaldo, or else 2 fresh red onions
2 medium sized courgettes (the light coloured ones)
2 cloves of garlic to rub over the bread
25 basil leaves
30 small leaves of fresh oregano
10 tablespoons extra virgin olive oil
25 Tuscan olives or kalamata
salt and black pepper

Cut 5 slices of bread about 30cm long and 1cm thick. Cover nicely their top with extra virgin olive oil and put them in the oven at 200° C for about 5 minutes.
Rub the garlic on your croutons.
Slice the tomatoes, considering that out of each tomato you have to get 5 slices.
Slice the onions into disks which have to be a lot thinner than 1/2cm.
Cut the courgettes lengthwise into four first and then cut them very finely obtaining small-quarters of a circle.
Put everything in a bowl : tomato slices, chopped onions, courgettes, 25 basil leaves torn in halves, 30 leaves of oregano, 25 olives, 5 tablespoons extra virgin olive oil salt and black pepper.
Mix gently, be careful not to break the slices of tomato.
Once carefully mixed, place on each slice of bread first 5 slices of tomato and then the onions with the other ingredients. Sprinkle your croutons with the remaining 5 tablespoons of extra virgin olive oil and grind more black pepper on the bread and also on the edges of the dish.
This sublime summer crouton is ready to be served. It is also called ‘panzanella-crouton’.