Panzanella

Soak the bread

Splash the stale bread chunks with water and a little vinegar, then let them soften.

Squeeze out excess water

Squeeze the softened bread lightly to remove excess liquid, then break it into a large bowl.

Add the vegetables

Add the tomatoes, cucumber, red onion and basil to the bowl with the bread.

Dress the salad

Whisk the red wine vinegar with the olive oil, salt and pepper, then pour over the salad and toss well.

Let it sit

Let the panzanella sit at room temperature so the bread absorbs the dressing and tomato juices.