Panzanella Della Piazzale

• 1 pound mixed heirloom tomatoes
• 1/2 pound cherry tomatoes, heirloom or not
• 2 cups stale bread, crusts removed
• Cold water
• 1/4 cup red wine vinegar
• 1/2 cup fresh basil leaves
• 2 cups mixed microgreens, or whatever sharp flavored small greens you can assemble or forage for
• 1/2 cup olive oil
• Sea salt and pepper

1. Begin with the bread. Cut up your stale bread into small pieces, crouton size: 1" to 2" to your liking. Place in a bowl and sprinkle with cold water to moisten. Slowly drizzle the vinegar over the croutons. Let rest for 2 minutes. Using your clean hands, squeeze the liquids out of the bread and move to another bowl where you will assemble everything.
2. Slice the tomatoes into smallish wedges. Wash and slice the cherry tomatoes into half pieces.
3. Rinse your greens and spin dry. Tear the basil leaves up-you've just picked them, right?
4. Wash your hands again. Combine all of the above with your clean hands and then add the oil slowly, season with salt and pepper, unite all of this together by the clean hand method and serve. Facile, no?
5. Note to the cook: Nothing spoils a panzanella more than soggy bread except for, on the other end of the spectrum, a dry crouton. The bread is an integral flavor and you have to handle it correctly. It should be moist and chewy at the same time and the tomatoes must taste like tomatoes and not wax paper.

tomatoes, tomatoes, stale bread, water, red wine vinegar, fresh basil, mixed microgreens, olive oil, salt

Taken from food52.com/recipes/6058-panzanella-della-piazzale (may not work)