Tuscan Panzanella with Tomatoes, Cucumber and Basil

What you need

• 250 g (9 oz) day-old rustic bread, crust on, torn into 3 cm (1 in) pieces
• 600 g (1 lb 5 oz) ripe tomatoes, the best you can find
• 1 small cucumber, about 200 g (7 oz)
• 1/2 red onion
• 1 handful fresh basil leaves
• 80 ml (1/3 cup) extra virgin olive oil, plus extra for serving
• 2 tbsp red wine vinegar
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Tear the bread into rough 3 cm (1 in) pieces. If it is fresh, dry the pieces in a 160 °C (325 °F) oven for 10-15 min, until firm but not browned.

2. 2

   Slice the onion into thin half-moons and leave them in a bowl of cold water for 10 min to soften the bite. Drain well.

3. 3

   Cut the tomatoes into bite-size chunks and put them in a large bowl with 1/2 tsp salt. Let them give up their juice for 10 min.

4. 4

   Peel the cucumber if the skin is thick, then slice it into 5 mm (1/4 in) half-moons and add it to the tomatoes.

5. 5

   Dunk the bread pieces in a bowl of cold water for 1 min. Squeeze them out firmly in your fist until they stop dripping.

6. 6

   Crumble the squeezed bread into the tomato bowl and add the onion.

7. 7

   Tear in the basil. Add the olive oil, red wine vinegar and a few grinds of pepper, then toss well with your hands.

8. 8

   Leave the salad at room temperature for 30 min so the bread soaks up the juices.

9. 9

   Taste and adjust the salt and vinegar. Serve at room temperature with a thread of olive oil on top.

Imported from saltandlavender.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.