Traditional Tuscan Panzanella Salad

• •8 oz stale rustic bread, crusty (such as ciabatta or sourdough), torn into 1-inch pieces
• •2 lb ripe tomatoes, various colors preferred, cut into wedges or large chunks
• •1 large English cucumber, peeled, seeded, and diced
• •0.5 medium red onion, thinly sliced
• •0.5 cup fresh basil leaves, torn
• •0.3 cup extra virgin olive oil
• •3 tablespoon red wine vinegar
• •1 garlic clove, minced
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground

Instructions

1. 1

   Place the torn stale bread pieces into a very large mixing bowl. Set aside.

2. 2

   Prepare the vegetables: Add the cut tomatoes, diced cucumber, and thinly sliced red onion to the bowl with the bread.

3. 3

   Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper until well combined.

4. 4

   Pour the dressing evenly over the bread and vegetables. Add the torn fresh basil leaves.

5. 5

   Gently toss all ingredients together until everything is well coated. Be careful not to mash the tomatoes.

6. 6

   Cover the bowl and let the Panzanella rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the bread to soften and absorb all the delicious flavors and juices from the vegetables and dressing.

7. 7

   Before serving, give the salad another gentle toss and taste for seasoning. Add more salt or pepper if needed. Serve immediately as a refreshing main course.

Chef's Tips

• 💡Use truly ripe, in-season tomatoes for the best flavor. Heirloom or garden-fresh tomatoes will make a significant difference.
• 💡Stale bread is crucial for Panzanella. Fresh bread will turn mushy. If your bread isn't stale enough, you can lightly toast the torn pieces in a 300°F (150°C) oven for 10-15 minutes until slightly crisp, then let them cool.
• 💡Don't skip the resting time! This allows the bread to absorb the delicious tomato juices and vinaigrette, transforming it into a tender, flavorful component of the salad.
• 💡For an extra layer of flavor, you can rub the cut side of a garlic clove over the bread pieces before adding them to the bowl.
• 💡Panzanella is best enjoyed the day it's made, as the bread can become too soft if stored for too long.