Italian Panzanella

If you like, remove the crusts from the bread (I prefer to leave them on) and the cut bread into ½ inch slices. Put them in a sieve and pass them quickly under running water. Let the bread sit in the sieve while you prepare the other ingredients.

Thinly slice the red onion, place in a small bowl with 2 tablespoons of the red wine vinegar and cover with water. Set aside.

Roughly chop tomatoes into large chunks about ½-¾ inch, and place in a large bowl. Add 1 teaspoon salt and the olive oil and mix. Peel the cucumber, cut it in half crosswise and slice into thin pieces. Add to the tomatoes.

Drain the onions and add to the tomatoes and cucumbers. Add the olive oil and the remaining 2 tablespoons of vinegar and test for salt.

At this point the bread should have come back to life and feel moist and springy. Squeeze out any excel liquid (if any) and tear into pieces about the same size as your tomato chunks. Add to the vegetables. Toss well, adding an extra drizzle of olive oil if it seems dry.

Just before serving, either chiffonade the basil (cut into thin strips) or tear it directly into the salad.