Cut the bread into cubes and roast it in a dry pan. Place it in a bowl.

Prepare the dressing in a small glass jar with a screw-on lid. First, measure out the 2 tbsps of tomato vinegar.

Add 3 tbsps of flaxseed oil.

Add the clove of garlic roasted on rapeseed oil (together with the oil), and then salt and pepper it. Close the jar and toss the mixture well.

Wash the cucumber and the tomatoes (if you use tomatoes of various colors, the salad will have a fuller taste and also look nicer), and cut them into cubes the size of the bread cubes. Then cut the peeled purple onion into thin slices, placing them on the cooled bread cubes. Complete the taste with the basil strips and the sardella fish.

Pour the dressing on the panzanella and toss it all well.