Panzanella Estate

Ingredients

• Stale bread (4 cups, cut into 1-inch chunks)
• Ripe tomatoes (4 cups, chopped)
• Cucumber (1 large, peeled and sliced)
• Red onion (1 medium, thinly sliced)
• Fresh basil leaves (1 cup, loosely packed)
• Extra virgin olive oil (1/4 cup)
• Red wine vinegar (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Begin by placing the stale bread chunks into a large mixing bowl. If your bread is not stale, toast the chunks in the oven at 350°F (175°C) for about 10 minutes until they are dry and slightly golden.
2. Add the chopped tomatoes to the bowl with the bread, ensuring to include any juices for added flavor.
3. Peel the cucumber, slice it, and add it to the mixture.
4. Peel and thinly slice the red onion, then incorporate it into the salad.
5. Tear the fresh basil leaves by hand and add them to the bowl, releasing their aromatic oils.
6. In a separate small bowl, whisk together the extra virgin olive oil and red wine vinegar to create a simple dressing.
7. Drizzle the dressing over the salad mixture, then season generously with salt and freshly cracked black pepper to taste.
8. Toss the salad gently until all ingredients are well combined and the bread has soaked up some of the dressing.
9. Allow the salad to sit at room temperature for about 20 minutes before serving, which helps the flavors meld beautifully.