Panzanella

Ingredients

• stale country bread4 cups, torn into chunks
• ripe tomatoes1 lb, mixed
• english cucumber1, halved and sliced
• red onion1/2, thinly sliced
• fresh basil1 large handful, torn
• red wine vinegar3 tbsp
• extra-virgin olive oil1/3 cup, divided
• garlic1 clove, smashed
• fine sea salt and black pepperto taste

Steps

1. 1

   Toast the bread chunks.

   Heat oven to 400F (200C). Toss bread chunks with 2 tbsp olive oil and a pinch of salt; toast until crisp on the outside but still chewy inside, 8 minutes.

2. 2

   Soak the red onion.

   Soak the red onion in cold water for 5 minutes to mellow, then drain.

3. 3

   Chop and salt the tomatoes.

   Roughly chop the tomatoes over a large bowl to catch every drop of juice. Toss with 1 tsp salt and let sit 5 minutes.

4. 4

   Make the vinaigrette.

   Whisk vinegar, garlic, remaining olive oil, salt, and pepper into the tomato juices. Pull out the garlic.

5. 5

   Add ingredients and toss.

   Add the bread, cucumber, onion, and basil. Toss and let sit 10 minutes so the bread soaks up the dressing without going soggy.