Tuscan Panzanella (Bread and Tomato Salad)

1Preparation

1. Put the tomatoes in a large bowl with the salt and leave for 15 minutes to release their juices.
2. Soak the onion slices in cold water for 10 minutes to soften their bite, then drain.
3. Whisk the olive oil, vinegar, garlic and pepper.

2Cooking

1. Toss the bread cubes with the oil and a pinch of salt and bake at 200°C, turning once, until golden and crisp outside.

   ♨️ oven 200°C⏱ 10 min timer

3Serving

1. Add the bread, cucumber, onion and dressing to the tomatoes and their juices and toss well.
2. Leave for 15–20 minutes so the bread soaks up the juices but keeps its shape, then fold in the basil and capers and serve at room temperature.

💡 Tips & common mistakes

• Common mistake: using soft fresh bread, which turns to mush. Stale, toasted bread soaks up the juices and holds together.
• Don't refrigerate the salad; cold dulls the tomatoes' flavour.
• The riper the tomatoes, the better the salad — it is a summer dish.

🔁 Substitutions

• Italian bread: day-old baguette or country bread.
• Roasted peppers or olives make good additions.