Panzanella (Tuscan Bread Salad)

Ingredients

• 4 cups day-old crusty bread, torn into 1-inch pieces
• 4 ripe tomatoes, cut into chunks
• 1 cucumber, chunked
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil, torn
• 2 tbsp capers
• Dressing: 3 tbsp red wine vinegar + 1/4 cup olive oil + 1 garlic clove minced + salt, pepper

Method

1. If bread isn't stale, toast at 375°F for 8 min until dry but not hard.

2. Toss tomatoes with a pinch of salt. Let sit 5 min (they release juice).

3. Combine bread, tomatoes (with juice), cucumber, onion, basil, capers.

4. Dress. Let sit 10 min before serving — the bread absorbs the juices.

What You're Practicing

• The bread SHOULD get soft from the tomato juices — that's the point.
• Use the ripest tomatoes you can find. This salad is only as good as its tomatoes.