Ingredients:

• 1 large frisella
• 1 Tropea red onion
• A mix of yellow and red datterini cherry tomatoes
• 1 bunch of arugula
• 1 cucumber
• Black olives
• Guerzoni Organic Biodynamic White Dressing
• Basil leaves
• Extra virgin olive oil
• Salt, to taste

Procedure:

• Frisella Preparation: In half a cup of lukewarm water, dilute two fingers' worth of Guerzoni Organic Biodynamic White Dressing. Pour this mixture over the frisella and set it aside to absorb.
• Onion in Salted Water: Peel the Tropea onion and slice it into rings. Soak these in water with a bit of salt for about an hour. This will help to sweeten the onion and reduce its pungency.
• Vegetable Mix Preparation: Chop the datterini cherry tomatoes, add black olives and some torn basil leaves. In a bowl, season with extra virgin olive oil and a pinch of salt.
• Panzanella Assembly: After the onion and frisella have rested, break up the frisella and add it to the vegetable mix in the bowl.
• Dish Finishing: On a serving plate, lay out the washed and dried arugula. On top of this, arrange the contents of the bowl. Add thin slices of cucumber for an extra touch of freshness.
• Final Dressing: Complete the dish with a drizzle of extra virgin olive oil, some basil leaves, and a few drops of "Acetaia Guerzoni" White Dressing for a unique and unmistakable flavor.

And voilà! Your Panzanella with Cherry Tomatoes, Arugula, Olives, and White Dressing is ready to delight your palate. Perfect for a light and tasty summer lunch. Enjoy your meal!