PANZANELLA
Tuscan Bread Salad

Serves 4

• 1 pound crusty, 2 or 3 day-old whole-wheat Tuscan or rustic bread
• 1 small red onion
• 2 ripe medium tomatoes
• 3 tender celery hearts with leaves
• 1 medium cucumber
• 1/2 cup extra-virgin olive oil
• 2 tablespoons wine vinegar
• 6 large leaves fresh basil
• Kosher salt and fresh ground black pepper

To Prepare

1. Soak the bread with enough water to cover. Let re-hydrate at least 30 minutes.

2. Peel the onion, cut in half and also soak in some cold water for 30 minutes.

3. Meanwhile, remove the seeds from the tomatoes and cut into 1/2-inch dice. Chop the celery and cucumber the same size as the tomato. Remove the onion from the water and dice it the same size. Combine all three in a large bowl.

4. Drain any excess water off the bread, squeezing with your hands like ringing out a towel. Shred the bread into bite size pieces. Combine the bread with the vegetables and chill for 1 hour.

To Serve
When ready to serve, add the olive oil to the bowl and toss. Add the vinegar and basil leaves torn in a few pieces, salt and pepper to taste.