Panzanella

Ingredients

• 400 g day-old crusty country bread (sourdough, pugliese, or any rustic loaf - NOT fresh, NOT toasted)
• 4 tablespoons cold water (to moisten)
• 1 tablespoon red wine vinegar (to mix with the water)

Vegetables

• 700 g ripe summer tomatoes (the best you can find - mixed colours / shapes / sizes is ideal)
• 1 cucumber (large, peeled in alternating stripes, deseeded, sliced 5 mm)
• 1 red onion (small, sliced thin)
• 1 tablespoon vinegar (mixed into water for soaking onions)

Dressing

• 5 tablespoons good extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 garlic cloves (crushed to a paste with ½ teaspoon salt)
• The juice the tomatoes released when chopped (about 100 ml)
• ½ teaspoon caster sugar (balances acidity if tomatoes are sharp)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper

To finish

• 1 large bunch fresh basil (about 30 g, leaves torn)
• 2 tablespoons capers (rinsed and drained, optional)
• A handful of black olives (Taggiasche or Kalamata, pitted, optional)
• Extra-virgin olive oil to drizzle
• Flaky sea salt

Method

Stage 1 - Bread

1. Tear the bread into rough 3-4 cm chunks (or cut with a serrated knife). Crusts in.
2. Whisk the 4 tablespoons water with the 1 tablespoon vinegar in a small bowl.
3. Sprinkle the bread chunks with this mixture - don't drench, just dampen each piece.
4. Toss with hands; rest 10 minutes.
5. The bread should be softening but not mush. If still very stiff, sprinkle a little more water.

Stage 2 - Tomatoes

1. Halve the tomatoes; squeeze out the seeds and juice into a sieve set over a bowl.
2. Reserve the strained juice (~100 ml).
3. Roughly chop the deseeded tomato flesh into 2-3 cm pieces.

Stage 3 - Cucumber and onion

1. Cucumber: peel in alternating stripes (for visual interest), halve lengthwise, scoop seeds with a teaspoon, slice 5 mm thick.
2. Onion: slice as thinly as you can manage. Place in a small bowl with cold water and 1 tablespoon vinegar; soak 10 minutes (mellows the harsh raw bite). Drain.

Stage 4 - Dressing

1. In a small bowl, whisk olive oil, red wine vinegar, garlic-salt paste, the reserved tomato juice, sugar (if using), salt and pepper.
2. Taste; balance - the dressing should be sharp and bright.

Stage 5 - Combine

1. In a wide bowl, combine the moistened bread, tomatoes, cucumber and drained onion.
2. Pour the dressing over.
3. Add capers and olives if using.
4. Toss thoroughly with your hands or two big spoons - squish the tomatoes slightly as you toss so they release more juice into the bread.

Stage 6 - Rest

1. Cover; let stand at room temperature 30 minutes.
2. The bread drinks in the juices and dressing; the flavours marry.
3. Toss again at the 15-minute mark to redistribute.

Stage 7 - Finish and serve

1. Tear in the basil leaves (don't chop - tearing keeps the colour and aroma).
2. Drizzle a generous final glug of extra-virgin olive oil.
3. Sprinkle with flaky sea salt.
4. Serve at room temperature. Don't refrigerate; it dulls the tomatoes.