Panzanella

Ingredients

• ¼ loaf stale bread
• olive oil
• salt
• 600 g (1 lb 5 oz) ripe tomatoes, preferably a mixture of varieties
• ½ red onion, thinly sliced
• 1 tbsp red wine vinegar
• ½ bunch fresh basil, leaves torn
• 1 garlic clove
• freshly ground black pepper

Directions

1. Preheat the oven to 180°C (350°F).
2. Tear the stale bread into bite-sized pieces and place them in a bowl.
3. Drizzle generously with olive oil and season with a pinch of salt.
4. Spread the bread on a baking tray and bake for 10–12 minutes, or until golden brown and thoroughly toasted.
5. Remove from the oven and set aside to cool.
6. Slice the tomatoes into a variety of sizes and shapes for texture.
7. Season the tomatoes with salt and let them sit for 10 minutes to draw out some of their juices.
8. In a large bowl, finely grate the garlic clove and add the sliced red onion.
9. Pour in the tomato juices, red wine vinegar, a pinch of salt, and some freshly ground black pepper.
10. Mix well to ensure the garlic is evenly distributed, then whisk in 1 tbsp of olive oil while stirring.
11. Add the tomatoes to the bowl, along with the torn basil leaves and the cooled toasted bread.
12. Toss everything together until the bread is well coated with the dressing.
13. Transfer the salad to a serving platter and finish with an extra drizzle of olive oil and a few more fresh basil leaves.