Panzanella is built around stale bread and tomato juice. The bread should soften without turning pasty, and the dressing should taste like tomato, vinegar, basil, and olive oil rather than a separate vinaigrette.
Gusta sun-dried tomatoes in olive oil add pantry depth without changing the Tuscan structure of the salad. Use ripe fresh tomatoes and let the bowl sit long enough for the bread to drink them in.
Set servings and units first. You can change them anytime.
Put the red onion in a small bowl with the vinegar and a pinch of salt. Let stand 10 minutes.
Put the tomatoes in a large bowl with a pinch of salt. Let stand 10 minutes until the juices collect in the bottom of the bowl.
Add the bread, cucumber, sun-dried tomatoes, onion with vinegar, olive oil, and black pepper. Toss until the bread is evenly moistened.
Rest 10 minutes at room temperature, tossing once halfway through. The bread should soften but keep edges and texture.
Tear in the basil, taste for salt and vinegar, and serve at room temperature.
You made Panzanella. Time to eat.
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Do not soak the bread under running water unless it is rock hard. Tomato juice and dressing give better texture and flavor control.
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Six Italian regions. Nothing reformulated. Imported direct.
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