Panzanella Serves 4 to 6 8 cups stale bread cut into 1/2-inch cubes (1 round loaf of Royal Crown Bakery bread) 1 1/2 pounds ripe tomatoes (3 medium tomatoes), cut into 1/4- to 1/3-inch cubes 1 8-ounce red onion, peeled, halved through the ends, and cut crosswise into the thinnest possible crescent slices 1/2 cup loosely packed basil leaves, snipped, torn or cut into large pieces 1/2 cup Tuscan extra-virgin olive oil 2 tablespoons red wine vinegar, or more to taste 1 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper, or more to taste About the bread: I used a whole loaf of bread that was a week old and kept in a brown paper bag, which in turn was kept in an open plastic bag. I cut off the crust, cut the bread into 1/2-inch thick slices, then cut the slices into 1/2-inch cubes. One loaf resulted in slightly more than 8 cups of 1/2-inch cubes. I put the bread into my large wooden mixing bowl, covered it with cold tap water – about 1 1/2 quarts was needed – then let it stand for 10 minutes, while I prepared the tomatoes. I then squeezed the bread by handfuls to remove the excess water, which resulted in a generous quart of bread. I put the bread back in the dried wooden bowl and, using my fingertips, as if I were pinching butter into flour for pastry, I broke the bread into granules and smaller pieces. About the tomatoes: Don’t make panzanella unless you can get really flavorful, ripe tomatoes. The dish gets most of its flavor from tomatoes and olive oil. Core the tomatoes, then, using a serrated blade knife, cut them into 1/2-inch slices. Cut the ends into 1/4- to 1/3-inch cubes, then stack the center slices and do the same. You should have 3 cups of tomatoes. Scrape the tomatoes and their juices off the board and put on top of the bread. About the red onion:You can dice the red onion, instead of slicing it. I, however, like the look and the texture of very thinly sliced crescents of red onion. Scatter the red onion over the moistened onion and diced tomatoes in the bowl. About the basil: Try to use the small leaves from the growing tips. They are the most fragrant and least medicinal. I snip basil with a scissors, or, if I don’t care that some may get under my nails and turn black, I tear them. Add them to the bowl. Drizzle the olive oil evenly over the salad. Sprinkle on the vinegar. Season with salt and pepper. Toss the salad well, then taste again for vinegar, salt and pepper, and adjust seasoning to taste. Let stand about 30 minutes before serving. The salad is best when eaten then or within a few hours of its making. VARIATIONS: Some Tuscans add diced cucumber to their panzanella. For the above amount, use no more than 1/2 cup, about 1 medium kirby cucumber, seeded. Another good addition is canned tuna fish. To the above quantity of salad, use one or two 6 1/2-ounce cans tuna. I also like capers, especially if I have added tuna. I would use about 1/4 cup rinsed and dried salted capers, preferably large ones. Pitted whole, halved or sliced green or black olives are an excellent addition, either as a garnish or tossed in the salad. Anchovies cut into 1/2-inch pieces mixed into the salad or whole as a garnish is another possibility. Do not add too much of the extra additions or you will throw the proportions off entirely. If you want to add all of the above, for instance, make a slightly larger base salad – with more bread, tomato, basil, oil, and vinegar. More salt will probably not be necessary, because all the suggested additions are somewhat salty, but extra pepper will definitely be in order.