Panzanella Salad

Instructions

1. Step 1

   Heat the oven to 190°C. Spread the bread cubes on a baking sheet and bake until dry and lightly golden, about 10 minutes; let them cool slightly.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Bread

   Cookware: baking sheet, oven

2. Step 2

   Place the sliced red onion in a small bowl, cover it with cold water, and soak for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 80.0 gr Red Onion

   Cookware: small bowl

3. Step 3

   Set a colander over the mixing bowl. Add the tomatoes to the colander, sprinkle with ⅝ tsp (4 gr) salt, toss gently, and leave them to drain into the bowl for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 gr Salt, 600.0 gr Tomato

   Cookware: Chef Knife, colander, cutting board, mixing bowl

4. Step 4

   Remove the colander from the bowl. Whisk the vinegar, garlic, remaining ⅜ tsp salt, and black pepper into the collected tomato juice, then whisk in the olive oil.

   Ingredients used: 2.0 gr Black Pepper, 60.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 30.0 ml Red Wine Vinegar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Drain the onion well. Add the drained tomatoes, onion, cucumber, toasted bread, and basil to the dressing, then toss gently until evenly coated.

   Ingredients used: 15.0 gr Basil, 200.0 gr Cucumber

   Cookware: colander, mixing bowl, small bowl

6. Step 6

   Let the salad rest at room temperature for 20 minutes, then toss once more and serve.

   Timer: 20 min (fixed)

   Cookware: mixing bowl