Panzanella (Tuscan bread and tomato salad, flavored with basil)

• Half a loaf of coarse, country-style Italian bread, preferably 2 or 3 days old (see note)
• Water
• 1 medium red onion, sliced very thinly
• 3 large beefsteak tomatoes
• About 20 large leaves of fresh basil (1/2 cup when chopped)
• 1 teaspoon salt
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar

1. Cut the crusts off the bread, and cut the bread into chunks.
2. Place in a bowl and cover with water.
3. Leave for 15 minutes.
4. Then drain, and squeeze the bread dry between your hands.
5. Tear the bread into rough chunks, and place in a large salad bowl.
6. You should have at least 2 cups of torn bread pieces.
7. Add thinly sliced onion to the bread and mix well.
8. Cut the tomatoes into large bite-size chunks and add to the bowl.
9. Chop the basil, add it, and then mix the contents of the bowl well.
10. In a separate small bowl, place the salt.
11. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt.
12. Using the back of a spoon, crush the garlic in the salt to form a smooth paste.
13. Add oil and vinegar and mix well.
14. Add the dressing to the salad, and mix together very well.
15. Set aside, covered, in a cool place for an hour or longer to develop flavors.

coarse, water, red onion, beefsteak tomatoes, fresh basil, salt, clove garlic, extravirgin olive oil, balsamic vinegar

Taken from cooking.nytimes.com/recipes/2250 (may not work)