Tomato Salad with Bread - Panzanella

Steps

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1. 1
   Cut the crusty bread into bite-sized pieces and lightly brush with extra virgin olive oil.
   ▶ ≈3:03
2. 2
   Toast the oiled bread in the oven until golden and crispy, watching carefully to avoid burning.
   ▶ ≈3:50
3. 3
   Cut fresh tomatoes into bite-sized pieces.
   ▶ ≈4:20
4. 4
   Cut cucumber into bite-sized pieces.
   ▶ ≈4:57
5. 5
   Slice or mince the garlic clove into thin pieces.
   ▶ ≈8:03
6. 6
   Let the toasted bread cool down to room temperature.
   ▶ ≈9:01
7. 7
   Combine tomatoes, cucumber, minced garlic, red onion slices, and basil in a large bowl.
   ▶ ≈9:33
8. 8
   Season with salt and black pepper to taste.
   ▶ ≈9:45
9. 9
   Drizzle with extra virgin olive oil and red wine vinegar, then gently toss to combine.
   ▶ ≈10:05
10. 10
    Let the salad rest for about 50 minutes to allow the tomatoes to release their juices and develop flavor.
    ▶ ≈11:47
11. 11
    Add the cooled toasted bread to the salad and gently toss, allowing the bread to soak up the tomato juices.
    ▶ ≈12:11
12. 12
    Serve immediately or let it sit longer for the bread to become softer and more spongy.
    ▶ ≈13:09