Italian Panzanella

Directions

1. 1

   Combine the vegetables and save their juices

   Toss the chopped tomatoes, sliced cucumber, and thinly sliced red onion together in a large bowl, keeping every bit of the tomato juice that collects - that juice is going to be part of the dressing that soaks into the bread.

2. 2

   Add the torn bread on top

   Add the torn chunks of stale, crusty bread directly into the bowl with the vegetables and their juices.

3. 3

   Dress generously

   Drizzle everything with the olive oil and red wine vinegar, then toss thoroughly so the bread starts absorbing both the dressing and the vegetable juices.

4. 4

   Let it rest - this step makes the dish

   Let the salad sit at room temperature for at least 20-30 minutes, tossing once or twice partway through. This resting time is what transforms panzanella from a plain bread-and-tomato toss into a cohesive salad, as the stale bread properly softens and soaks up all that flavorful liquid.

5. 5

   Finish with basil right before serving

   Toss in the torn fresh basil and season with salt and pepper only just before serving, so the basil stays bright and doesn't wilt or discolor while the salad rests.