Classic Panzanella

Name: Classic Panzanella
Ingredients: 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

9 ingredients

16 steps

Ingredients

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

Directions

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.