Known as panzanella in Tuscany, this recipe makes use of leftover bread and ripe tomatoes. Some cooks add cucumbers, celery, and peppers to the mix. Whatever you do, remember that the bread must be at least one day old; if it is too fresh, it will break up into crumbs once mixed with the tomatoes and dressing. Serve this salad as part of a buffet, or as a light summer lunch; it keeps for 12 hours at room temperature, so it can be prepared ahead. Stir in the basil just before serving.

• 1 pound day-old country bread, crusts removed, cut into 1/2" cubes
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 1 pound ripe tomatoes, cut into 1" cubes
• 1 red onion, thinly sliced
• salt and freshly ground black pepper
• 1 bunch basil leaves, torn

Place the bread in a bowl and sprinkle it with 1/4 cup of water and the vinegar. Add all the remaining ingredients except the basil; toss, and let sit for 30 minutes. When you are ready to serve, add the basil, taste for seasoning, and adjust if needed. Serves 6

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