La Panzanella

Born from the Tuscan habit of never wasting good bread, panzanella turns yesterday's loaf into today's lunch. Ripe tomatoes, torn bread, and a generous hand with the olive oil — it improves the longer it sits, which makes it the rare salad worth preparing ahead.

1. Tear the stale bread into chunks and soak briefly in water, then squeeze out the excess.
2. Chop the tomatoes and place them in a large bowl with their juices.
3. Add the bread, cucumber, red onion, and basil.
4. Dress generously with olive oil and a splash of red wine vinegar.
5. Season with salt and pepper, toss well, and let it rest for 30 minutes before serving.