Classic Panzanella

1. 1

   Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times.

2. 2

   Drain, and transfer to a large bowl or dish.

3. 3

   Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.

4. 4

   Squeeze the bread to remove as much water as possible.

5. 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. 6

   Sprinkle the bread with about 1 teaspoon salt.

7. 7

   Set aside for 5 minutes.

8. 8

   Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions.

9. 9

   Toss to combine.

10. 10

    Prepare the cucumbers and tomatoes.

11. 11

    Add to the bowl with the bread mixture.

12. 12

    Drizzle the oil and vinegar over the salad; season with salt and pepper.

13. 13

    Tear the basil leaves in half; add to the bowl.

14. 14

    Gently toss to combine.

15. 15

    Set aside in a cool place, 30 to 45 minutes.

16. 16

    Toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.