Panzanella Salad

Ingredients

• 6 cups Crusty Italian bread (day-old)
• 2 lbs Ripe tomatoes
• 0.5 cup Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 cup Fresh basil leaves
• 0.5 small Red onion
• 1 large Cucumber(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Cut the bread into 1-inch cubes. If the bread is not completely dry, toast the cubes in a 350°F oven for 10 minutes until crisp but not browned.

2. 2

   Cut the tomatoes into large chunks and place them in a large bowl. Season generously with salt to draw out the juices.

3. 3

   Add the thinly sliced red onion, sliced cucumber, and toasted bread cubes to the bowl with the tomatoes.

4. 4

   Whisk together the olive oil and red wine vinegar, then pour over the salad.

5. 5

   Tear the fresh basil leaves and add them to the mix. Toss everything thoroughly to ensure the bread absorbs the tomato juices and dressing.

6. 6

   Let the salad sit for at least 30 minutes before serving to allow the flavors to meld and the bread to soften slightly.