Panzanella

Method

1. 1 Tear the stale bread into bite-sized pieces, then bake in the oven for 8 minutes at 160°C until the surface is dry.
2. 2 Slice ripe tomatoes and marinate them with salt for 10 minutes to release their juice into a bowl.
3. 3 Slice the cucumber thinly, and thinly slice the onion, then soak them in cold water for 5 minutes to reduce their pungency.
4. 4 Mix the bread with tomato juice, wine vinegar, and olive oil, and let it sit for 10 minutes to soften.
5. 5 Combine the tomatoes, cucumbers, onions, and basil leaves, season with salt and pepper, and serve.