Recipe: Tomato and Bread Salad with Red Onion (Panzanella)

TOMATO AND BREAD SALAD WITH RED ONION
(Panzanella)

1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
8 ounces stale Italian bread, cut into 2-inch pieces
8 cups (about) cold water
2 pounds ripe plum tomatoes, coarsely chopped (about 5 cups)
1 small red onion, thinly sliced
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Pour vinegar into small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Place bread in large bowl. Pour in enough cold water (about 8 cups) to cover bread. Soak 5 minutes. Drain well; squeeze bread to remove as much liquid as possible.

Coarsely crumble bread into same bowl. Add tomatoes, onion and basil. Toss with enough vinaigrette to coat. Season salad generously with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate. Let stand 1 hour at room temperature before serving.)

Makes 6 appetizer servings.