Tuscan Panzanella

Ingredients

• 8 oz day-old rustic Italian bread, torn into 1-inch pieces
• 2 lb ripe tomatoes, cut into chunks
• 1 English cucumber, sliced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• ½ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp kosher salt
• ½ tsp black pepper

Method

1. If the bread is still soft, toast the pieces on a sheet pan at 375°F until dry but not browned, about 10 minutes.
2. Toss the tomatoes with the salt in a large bowl and let them sit 10 minutes to release their juice.
3. Soak the onion slices in cold water for 10 minutes to soften their bite, then drain.
4. Whisk the olive oil, vinegar and pepper into the tomato juices.
5. Add the bread, cucumber, onion and basil and toss well. Let it stand 15 to 20 minutes so the bread soaks up the dressing before serving.

Notes