Panzanella

Panzanella is a traditional Tuscan salad made with stale bread, tomatoes, onions, basil and dressing. It is a simple and delicious way to use up leftover bread and enjoy the fresh flavors of summer. Panzanella can be served as a light lunch or a side dish for grilled meat or fish. Here are some tips on how to make the perfect panzanella:

• Use day-old bread that is crusty and firm. Avoid soft or sliced bread that will become mushy when soaked in the dressing.
• Cut the bread into bite-sized cubes and toast them in the oven until golden and crisp. This will add some crunch and texture to the salad.
• Use ripe and juicy tomatoes that are in season. You can use any variety of tomatoes, such as cherry, plum or heirloom. Cut them into wedges or halves and toss them with salt to draw out some of their juices.
• Use a good quality extra virgin olive oil and red wine vinegar for the dressing. Whisk them together with some salt, pepper and garlic for a simple and flavorful vinaigrette.
• Add some thinly sliced red onion for a bit of sharpness and color. You can also add some cucumber, bell pepper, capers or olives for more variety and taste.
• Tear some fresh basil leaves and sprinkle them over the salad for a burst of aroma and freshness.
• Toss the bread cubes with the tomato mixture and the dressing and let it sit for at least 15 minutes before serving. This will allow the bread to soak up some of the juices and flavors from the salad.
• Enjoy your panzanella at room temperature or chilled. You can also store it in the refrigerator for up to a day, but it may lose some of its crispness over time.