Panzanella salad beans and celery tomatoes

There are many salad recipes. This is a food in which there are no boundaries for creativity. Here is an example – a culinary recipe for a Tuscan salad called panzanella salad.
To cook it, take a small saucepan with water, add vinegar, a little salt and pepper. Bring to a boil, remove from the stove and set aside for now.
Now let's take the bread, and cut each of the slices in half. Bread can be used both white and black, everything is according to your taste. We put the bread on a baking sheet and send it to bake in the oven for 10 minutes. After it turns brown, we take it out of the oven and let the bread cool down.
Now let's do the sauce. Put the tomatoes in a blender and then add a tablespoon of olive oil. The first cold-pressed oil is ideal. But do not worry, if there is no such thing, another will always do. Add salt and pepper to the mixture and start working with a blender until a homogeneous mass is obtained.
Now we take another pot of cold water, salt the water and put the pan on the fire. When the water boils, put the beans in the water and cook for one minute. Quickly remove the pods from boiling water with a slotted spoon and it is advisable to put them on ice immediately so that they do not boil further. Then you need to dry and clean them. Add the rest of the oil to the pan and fry the zucchini, fennel and celery for 4-5 minutes. Then add the beans and peas and fry for another minute. During this time, the vegetables should become soft enough. Now you can add salt and pepper.
We spread the bread on a large wide plate or dish and pour each piece with the same dressing of water and vinegar that we prepared at the beginning. When the bread is soaked, we put our vegetable mixture on it, and sprinkle with herbs on top. That's it, panzanella salad is ready to serve.