Tuscan Panzanella — the Italian summer salad with bread, tomatoes and basil

Ingredients (serves 4):

• 300 g stale bread (ideally country bread, cut into chunks)
• 500 g ripe tomatoes
• 1 large cucumber
• 1 red onion, thinly sliced into rings
• 1 bunch fresh basil
• 60 ml extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• Optional: 100 g black olives

Method:

1. Cut the bread into medium chunks, place in a large bowl and moisten with a little cold water. Leave for 10–15 minutes until softened, then squeeze well with your hands to remove excess water.
2. Cut the tomatoes into large chunks and the cucumber into thin slices. Slice the red onion into thin rings.
3. Place the tomatoes, cucumber and onion in a large bowl. Add salt, pepper, the wine vinegar and half the olive oil; toss and leave for 10 minutes to release their juices.
4. Squeeze the bread well and tear it with your hands. Add it to the bowl with the vegetables.
5. Add the hand-torn basil leaves, the remaining olive oil and (if using) the olives. Toss well with your hands.
6. Let the salad rest in the refrigerator for 1–2 hours before serving, stirring occasionally, so the bread absorbs the flavors. Serve at room temperature.

Time: 20 minutes prep + 1–2 hours resting. Serves: 4.