Panzanella (Tuscan Tomato Bread Salad)

1- 1lb piece of hard crusted Italian bread
2-3 large ripe tomatoes
2 medium sized cucumbers
1 medium sized red onion
small handful of fresh basil leaves
5-6 table spoons of extra virgin olive oil
3 table spoons of a wine vinegar
salt and ground black pepper for seasoning

Start by cutting the bread into a couple of pieces and soaking it in water. Try to use a bread that has an internal texture without many holes in it, and is compact or stiff.

While the bread is soaking, cut up the tomatoes into thin slices and add them to a large salad or mixing bowl. Next take the skin off the cucumbers and cut them up into thin slices as well. Then clean and slice up the red onion into thin slices, and add them to the bowl with the tomatoes and cucumbers.

After that check the bread and see if it has absorbed the water well, if so it’s ready to be strained out and broken up. Strain the bread out well and break it up into another mixing bowl.

Then cut up 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it’s time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread.

Before mixing, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper.

Mix everything together and check the salad to see if there is enough olive oil. If the bread and ingredients look a little dry add in more. Slowly mix everything together. Then cover and let chill for at least 1 hour.