Panzanella

Ingredients

Stale bread

4 cups, torn into bite-size pieces

Tomatoes

4 large, cut into chunks

Cucumbers

2 medium, peeled, seeded and sliced

Red onion

1 small, thinly sliced

Basil leaves

1 cup, loosely packed and torn

Extra virgin olive oil

1/2 cup

Red wine vinegar

3 tablespoons

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, freshly ground, or to taste

Instructions

1. In a large bowl, toss together the stale bread, tomatoes, cucumbers, red onion, and torn basil leaves.
2. In a separate smaller bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper until well combined to make the dressing.
3. Pour the dressing over the bread mixture. Toss until everything is evenly coated with the dressing.
4. Allow the salad to sit for at least 10 minutes. This helps the bread soak up the dressing and the flavors to meld together. For a softer texture, let it sit for longer.
5. Give the salad one final toss before serving. Taste and adjust the seasoning if necessary. Serve the panzanella salad as a light lunch or as a side dish.