Tomato and Bread Salad – Panzanella
Ingredients
- 1 pound two-day-old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups)
- 2 pounds ripe tomatoes at room temperature, cored, seeded, and cut into ½-inch cubes (about 4 cups)
- 1 cup coarsely diced red onion
- 12 fresh basil leaves, shredded, plus a few extra sprigs for garnish
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
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