Panzanella with fennel and parmigiano reggiano flakes

Preparazione

• 1

  Cut the stale bread into cubes.

• 2

  Wash and cut the cherry tomatoes in half and the fennel into wedges lengthwise.

• 3

  Mix all the ingredients in a small rectangular bowl and season with extra virgin olive oil, pepper and fennel seeds.

• 4

  Complete with the Parmigiano Reggiano flakes.