Panzanella

Ingredients

• 1/2 pound day-old crusty Italian or country bread
• 1 1/2 pounds ripe tomatoes, cored and cut into chunks
• 1 English cucumber, sliced into half-moons
• 1/2 red onion, very thinly sliced
• 1 cup fresh basil leaves, torn
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil, plus more to taste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 clove garlic, halved (optional, for rubbing the bread)

Before you cook

• Tear or cut the stale bread into rough 1-inch chunks
• Core the tomatoes and cut them into chunks over a bowl so you catch the juice
• Slice the cucumber into half-moons
• Slice the red onion as thinly as you can and put it in a small bowl of cold water to mellow its bite
• Tear the basil leaves by hand right before using them so they don't blacken
• If using garlic, halve the clove

Steps

1. Fill a bowl with cold water and drop in the bread chunks
2. Let the bread soak for about 1 minute, just until it softens, then lift it out by the handful and squeeze firmly to wring out the excess water
3. Crumble the squeezed bread into a large serving bowl, breaking the bigger pieces apart with your fingers
4. If you'd like a light garlic note, rub the cut clove of garlic around the inside of the bowl before adding the bread
5. Drain the red onion and pat it dry with a paper towel
6. Add the tomato chunks and their collected juice to the bowl with the bread
7. Add the cucumber and drained red onion to the bowl
8. In a small jar or cup, whisk together the red wine vinegar, olive oil, salt, and pepper until it looks slightly thickened
9. Pour the dressing over the bread and vegetables
10. Toss everything together with your hands or two spoons, pressing gently so the bread soaks up the tomato juice and dressing
11. Let the salad rest at room temperature for 15 to 20 minutes so the bread finishes softening
12. Toss in the torn basil just before serving
13. Taste and add a touch more salt, vinegar, or olive oil if the flavor feels flat
14. Serve at room temperature, not chilled