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

1. Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times.
2. Drain, and transfer to a large bowl or dish.
3. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
4. Squeeze the bread to remove as much water as possible.
5. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water.
6. Sprinkle the bread with about 1 teaspoon salt.
7. Set aside for 5 minutes.
8. Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions.
9. Toss to combine.
10. Prepare the cucumbers and tomatoes.
11. Add to the bowl with the bread mixture.
12. Drizzle the oil and vinegar over the salad; season with salt and pepper.
13. Tear the basil leaves in half; add to the bowl.
14. Gently toss to combine.
15. Set aside in a cool place, 30 to 45 minutes.
16. 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)