Classic Tuscan Panzanella Bread Salad

Place the bread cubes in a large bowl and lightly sprinkle with water until just moistened. Let them rest for about 1 minute, then gently squeeze out any excess water so the bread is tender but not soggy.

In a large serving bowl, combine the diced tomatoes, cucumber, red onion, and torn basil leaves.

Add the softened bread to the vegetables and gently toss, taking care to keep the bread cubes mostly intact.

In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, salt, and freshly ground black pepper until well emulsified.

Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

Let the salad rest at room temperature for at least 15 minutes so the bread can absorb the flavors.

Taste and adjust seasoning if needed. Serve at room temperature for the best texture and flavor.