Panzanella

Ingredients

• •6 cups stale rustic bread, torn into chunks
• •2 lb ripe tomatoes, cut into chunks
• •1 cucumber, chopped
• •1/2 red onion, thinly sliced
• •1 cup fresh basil leaves
• •1/4 cup red wine vinegar
• •1/3 cup olive oil
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Soak the red onion in cold water for 10 minutes, then drain.
2. 2Combine tomatoes, cucumber, red onion, basil, and stale bread.
3. 3Whisk vinegar, olive oil, salt, and black pepper.
4. 4Pour the dressing over the salad.
5. 5Toss thoroughly and let stand for 10 minutes.
6. 6Serve when the bread is seasoned and softened but still textured.

💡 Use truly stale bread; fresh soft bread turns pasty instead of absorbing the vinaigrette cleanly.

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