Panzanella

Stale bread soaks up juicy tomatoes and tangy vinegar in this Tuscan salad, creating a satisfying dish that's all about humble ingredients done right. Sweet heirloom tomatoes, crisp cucumber, and fragrant basil mingle with toasted bread cubes that soften into the dressing without falling apart. Make this when summer tomatoes are at their peak—it's the ultimate way to rescue day-old bread while celebrating the season.

Ingredients

8 oz day-old ciabatta or rustic Italian bread, cut into 1-inch cubes

1/3 cup extra virgin olive oil, divided

2 lbs ripe heirloom tomatoes, cut into irregular chunks

1 English cucumber, halved lengthwise and sliced

1/2 medium red onion, thinly sliced

1/2 cup fresh basil leaves, torn

3 tbsp red wine vinegar

1 clove garlic, minced

1/2 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp capers, drained

Instructions

Preheat oven to 400°F. Toss bread cubes with 2 tbsp olive oil and spread on a baking sheet. Toast for 8-10 minutes until golden and crisp on the outside but still slightly chewy inside. Let cool completely.

Place sliced red onion in a small bowl of ice water for 10 minutes to mellow its bite, then drain and pat dry.

In a large serving bowl, combine tomatoes, cucumber, drained red onion, and capers. Season with a pinch of salt and let sit for 5 minutes to release juices.

Whisk together remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified.

Add toasted bread cubes to the tomato mixture and pour the vinaigrette over everything. Toss gently to combine, ensuring bread soaks up the tomato juices and dressing.

Let the salad sit for 10-15 minutes at room temperature, tossing occasionally, to allow flavors to meld and bread to soften slightly while maintaining some texture.

Add torn basil leaves, toss once more, taste and adjust seasoning as needed. Serve immediately.