Classic Panzanella
- 1 medium red onion (about 6 ounces), peeled and thinly sliced
- 5 1-inch-thick slices 1-to 4-day-old stale Tuscan-style bread
- Coarse salt
- 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
- 4 Kirby cucumbers (about 12 ounces), peeled and sliced
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Freshly ground pepper
- 1 cup packed fresh basil leaves
- Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times.
- Drain, and transfer to a large bowl or dish.
- Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
- Squeeze the bread to remove as much water as possible.
- Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water.
- Sprinkle the bread with about 1 teaspoon salt.
- Set aside for 5 minutes.
- Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions.
- Toss to combine.
- Prepare the cucumbers and tomatoes.
- Add to the bowl with the bread mixture.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl.
- Gently toss to combine.
- Set aside in a cool place, 30 to 45 minutes.
- Toss and serve.
red onion, bread, salt, tomatoes, cucumbers, extravirgin olive oil, redwine vinegar, freshly ground pepper, basil
Taken from www.epicurious.com/recipes/food/views/classic-panzanella-393403 (may not work)