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Another dish that is extremely simple to prepare is a version of the Tuscan panzanella.

Take a day-old ħobża, remove the crust, slice it thickly and then cut into cubes. Prepare tomatoes as you usually do for a salad, either slicing or quartering, peeled or unpeeled. Place in a large bowl and season with salt and pepper.

Add a dash of your favourite vinegar and a splash of olive oil, as well as plenty of shredded basil or mint. Fry the cubes of bread in olive oil, drain on paper towels and add to the tomato salad.

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