Tuscan Panzanella with Ripe Tomatoes & Cucumber

Ingredients

• 4 cups day-old sourdough, torn into chunks
• 2 cups Ripe Tomatoes, cut into wedges
• 1 cup Cucumber, sliced
• ½ small red onion, thinly sliced
• 3 tbsp red wine vinegar
• ⅓ cup good olive oil
• 1 tbsp capers
• 1 cup basil leaves, torn
• Salt and black pepper

Method

1. Salt the Ripe Tomatoes in a colander set over a bowl and let them drip 10 minutes — that captured juice is the soul of the dressing.
2. Soak the red onion in cold water while you wait to mellow its bite.
3. Whisk the vinegar and olive oil into the collected juices with a pinch of salt and plenty of pepper.
4. Toss the bread, Ripe Tomatoes, Cucumber, drained onion, and capers with the dressing. Let it sit 15–20 minutes so the bread drinks everything in — crunchy-gone-tender is the goal, not soggy.
5. Fold in the basil just before serving, at room temperature, ideally outdoors.