Panzanella

Ingredients:

- 4 cups stale bread, preferably crusty Italian bread, cut into cubes

- 2 cups ripe tomatoes, chopped

- 1 cucumber, peeled and sliced

- 1 red onion, thinly sliced

- 1 bell pepper, seeded and diced

- 1/2 cup fresh basil leaves, torn into pieces

- 1/4 cup extra-virgin olive oil

- 2 tablespoons red wine vinegar

- Salt and pepper to taste

Instructions:

1. In a large bowl, place the bread cubes and drizzle with 2 tablespoons of olive oil. Toss to coat the bread evenly. Let it sit for about 10 minutes to allow the bread to absorb the oil.

2. Meanwhile, in a separate bowl, combine the tomatoes, cucumber, red onion, bell pepper, and basil leaves.

3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to make the dressing.

4. Add the vegetable mixture to the bowl with the bread cubes. Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are coated.

5. Allow the Panzanella to sit for at least 15 minutes before serving, allowing the flavors to meld together and the bread to soften slightly.

6. Give the salad a final toss before serving. You can adjust the seasoning with salt and pepper if needed.

7. Serve the Panzanella at room temperature and enjoy!

Panzanella is a versatile dish, and you can add or modify ingredients based on your preference. Some variations include adding olives, capers, mozzarella cheese, or even grilled chicken for a heartier version. Enjoy this delicious and colorful Italian bread salad!