COOKBOOK
PANZANELLA (Italian Bread Salad)

This simple dish from Tuscany depends on the quality of the ingredients to really shine.

3/4 pound day-old crusty bread, cut into 1-inch cubes (about 6 cups)
1 pound ripe heirloom tomatoes, cored and cut in 1-inch cubes
3/4 cup sliced cucumber
1/3 cup sliced red onion, soaked briefly in ice water and patted dry
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded
Salt and pepper

Soak the bread cubes briefly in water, then gently squeeze dry. Toss the bread cubes, tomatoes, cucumbers and onions in a large bowl. Whisk together the oil and vinegar and pour over the salad. Sprinkle on the basil, a little salt, and some freshly ground pepper, and toss lightly. Let stand for at least 30 minutes to allow the bread cubes to absorb the tomato juice and the flavors to meld.