Panzanella (Tuscan Bread and Tomato Salad)

Method

1. 1Prepare the bread. Use stale bread, at least 2-3 days old (authentically Tuscan pane sciocco, the unsalted bread, or a similar crusty country loaf, ciabatta, or dense sourdough). Cut about 300 g into thick slices or large pieces. If the bread is not stale enough, leave it out overnight or dry it in a 150°C oven — dry it out, do not brown it. Fresh bread will turn to mush, so this step matters.
2. 2Soak and wring out the bread. Soak the bread pieces in cold water for about 15 minutes, until they soften and absorb the water. Then wring out the excess moisture thoroughly with your hands (or in a colander or cheesecloth) — the bread should be damp but not wet. Tear or crumble it into rough pieces by hand. This is the authentic Tuscan method: the bread is soaked, not toasted. Wring out ordinary bread more thoroughly than Tuscan bread, as it absorbs more.
3. 3Prepare the vegetables. Cut about 600 g of ripe summer tomatoes into bite-sized pieces, saving any juice that runs out — that juice is part of the dressing. Thinly slice 1 red onion; if it is very sharp, soak the slices in cold water for 10 minutes and drain. Peel and dice 1 cucumber if using (it is optional and debated by purists, but adds freshness). Tear 30 g of basil leaves by hand — do not cut with a knife, or they darken.
4. 4Make the dressing and combine. In a small bowl, whisk 5 tablespoons of extra virgin olive oil with 2 tablespoons of red wine vinegar, 1 teaspoon of salt, and a few grinds of black pepper — use red wine vinegar, not balsamic, which is too sweet and dark for panzanella. In a large bowl, combine the wrung-out bread, tomatoes with their juice, onion, cucumber, and basil. Pour over the dressing and toss gently.
5. 5Rest and serve. Let the salad rest at room temperature for 15-30 minutes, so the bread soaks up the tomato juice and dressing and the flavors come together — this is when panzanella comes into its own. Taste and adjust salt, oil, or a drop of vinegar. Serve at room temperature, not chilled, since cold mutes the tomatoes and olive oil. If it seems dry, add a little more oil; if too wet, add a few pieces of dried bread to absorb the excess. Eat the same day; panzanella does not improve overnight.