Panzanella, a Tuscan zero-waste salad, is made by softening day-old bread with tomatoes, cucumber, and onion in an olive oil and vinegar dressing. It is a simple way to make the most of fresh summer tomatoes.
Lightly moisten the bread cubes with a little water and let stand for 5 minutes. Squeeze out any excess water.
Prepare the tomatoes, cucumber, onion, and olives.
Whisk together the olive oil, vinegar, and salt.
Toss all the ingredients with the dressing, add the basil leaves, and let stand for 30 minutes.
Serve at room temperature.
Best eaten within a few hours of preparation; the bread will get too soft if it sits for too long.
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