Classic Panzanella Salad

Ingredients:

• 5 cups crusty bread, cubed (about half a 7-inch round loaf)
• 6 medium-ripening tomatoes, cut into 1.5–2 cm pieces, core removed
• 6 tbsp. l. olive oil
• 3 tbsp sherry vinegar
• 1/4 cup red onion, thinly sliced ​​into half rings
• 1 cup basil leaves, torn into pieces

Preparation:

1. Preheat the oven to 160°C. Arrange the bread cubes in a single layer on a rimmed baking sheet. Let them dry for 10–15 minutes. Let them cool.
2. Meanwhile, place the tomatoes in a colander and toss them with 1 teaspoon of salt. Let them sit for 20 minutes to allow the excess juice to drain.
3. In a large bowl, whisk together the olive oil and vinegar. Add the breadcrumbs, tomatoes, onion, and basil and mix well. Season with salt and pepper to taste and serve immediately.