Panzanella

Ingredients

1 pound Italian country style bread, 2 days old, in slices inches thick
3/4 cup best quality extra virgin olive oil
3 tablespoons good quality red wine vinegar or more to taste
1 tablespoon balsamic vinegar
1.5 pounds fresh, firm, ripe tomatoes, cubed, about 5 cups
1 small Spanish onion, thinly sliced
10 to 15 fresh basil leaves, washed, drained on paper towels and shredded (save a few for garnish)
Salt and freshly ground pepper, to taste

Directions

Soak the bread in cold water to cover for about 10 minutes. Remove, squeezing out as much moisture as you can. Meanwhile, prepare the dressing of oil, 2 vinegars, salt and pepper; whip with a fork to combine thoroughly. Coarsely crumble the bread into a large serving bowl. Add the tomatoes, the onion and the basil. Add a little dressing at a time until all ingredients are well coated. Garnish with a few basil leaves and serve.

Serves 6 to 8