Panzanella Salad (Tuscan Bread Salad)

• 300 g stale ciabatta bread, cubed
• 4 ripe tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1 cucumber, chopped
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar

Instructions

1. 1

   If the bread is not stale enough, cube it and toast in the oven at 350°F (175°C) for 10 minutes until hard. Let it cool.

2. 2

   Chop the ripe tomatoes into chunks (saving the juices), thickly slice the cucumber, and thinly slice the red onion.

3. 3

   In a very large bowl, combine the tomatoes, cucumber, red onion, torn basil leaves, and the cubed bread.

4. 4

   In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper to make a vinaigrette.

5. 5

   Pour the vinaigrette over the salad ensuring to drizzle it over the bread.

6. 6

   Toss everything together well with your hands or salad servers.

7. 7

   Let the salad sit for at least 30 minutes before serving. This allows the bread to soak up the tomato juices and dressing (macerate). Serve at room temperature.