Panzanella

Tear the stale bread into bite-sized pieces and place them in a large bowl. Lightly sprinkle with 2 tablespoons of water to moisten, then set aside for 15 minutes to soften slightly.

While the bread is soaking, chop the ripe tomatoes, cucumber, and red onion into rustic, bite-sized pieces. Finely chop the fresh basil leaves.

In a small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper until well combined.

Add the chopped vegetables and basil to the bowl with the softened bread. Pour the dressing over the ingredients and toss gently to combine everything. Let the salad rest for at least 10 minutes to allow the flavors to meld and the bread to absorb the dressing.

Serve the Panzanella salad immediately or refrigerate it for up to an hour for a cooler, refreshing meal.