Panzanella Salad (Italian Ciabatta Bread Salad)

Preheat the oven to 180C.

Tear the 180 g stale ciabatta into rough 2 cm chunks, then coat it evenly with part of the extra virgin olive oil so the edges can crisp without drying out too hard.

Spread the bread in a single layer and toast for 8 to 10 minutes.

Pull it out when the edges are golden and crisp but the centers still feel slightly chewy, then let it cool so it holds its shape.

Cut the 250 g tomatoes into generous bite-size pieces and sprinkle with part of the 0.5 tsp salt.

Let them stand for about 10 minutes, keeping every bit of released juice because it will season and soften the bread.

Cut the 120 g cucumber into bite-size pieces and slice the 50 g red onion very thinly.

Tear the 10 g basil by hand just before mixing so it releases aroma without bruising too much.

In a large bowl, whisk the 1.5 tbsp red wine vinegar with the remaining olive oil, remaining salt, and tomato juices.

Whisk until the oil breaks into small droplets so the dressing coats the vegetables evenly.

Toss the tomatoes, cucumber, red onion, and basil with the dressing first, then fold in the toasted bread gently.

Rest for 15 to 20 minutes and serve while the bread is seasoned and slightly softened, not fully soggy.