Panzanella (Tuscan Bread Salad)

1. 1

   Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible.

2. 2

   Slice onions as thinly as possible.

3. 3

   In a colander, toss cucumber and onion slices with 2 teaspoons salt.

4. 4

   Weight with a plate and let drain 20 minutes.

5. 5

   Quarter, then thinly slice tomatoes.

6. 6

   In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute.

7. 7

   (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.)

8. 8

   Using your hands, gently squeeze out water without compacting bread too much.

9. 9

   Tear into pieces about 1/2-inch wide and 3-inches long.

10. 10

    In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar.

11. 11

    Season with salt and pepper.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.