Panzanella

Ingredients

• 2 pounds tomatoes – ripe, cut into 1–1.5 inch chunks
• 1.5 teaspoons kosher salt – divided
• 3 ounces red onion – thinly sliced
• 3 tablespoons red wine vinegar – divided
• 1 medium cucumber – seeded and sliced into 0.25-inch half-moons
• 12 ounces country-style bread – stale, cut or torn into 1-inch pieces
• 0.5 cup extra-virgin olive oil
• 0.5 teaspoons black pepper – freshly ground
• 1 cup basil leaves – loosely packed, torn

Instructions

1. Place the tomatoes in a large bowl and toss with 1 teaspoon of the kosher salt. Let stand 15 minutes until they release plenty of juices.
2. In a small bowl, combine the red onion with 1 tablespoon of the red wine vinegar and a pinch of the remaining salt. Toss and let stand 10 minutes to soften its bite.
3. Add the cucumber and the country-style bread to the tomatoes and their juices. Toss well so the bread begins absorbing the tomato juices.
4. Add the macerated red onion (and any vinegar in its bowl) to the salad. Pour in the extra-virgin olive oil, the remaining 2 tablespoons red wine vinegar, the remaining salt, and the black pepper. Toss thoroughly to coat.
5. Add the basil leaves and toss gently. Let the salad rest at room temperature 20–30 minutes, tossing once, until the bread is softened but not mushy and flavors are well married. Taste and adjust salt and pepper, then serve.