Panzanella

Based on the recipe found here.

PANZANELLA

1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
Pepper, to taste
1/2 c. thinly sliced basil

Slice the bread into 1-inch cubes. Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a small bowl and whisk to combine.

Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine. Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed. Just before serving, stir in the basil. This salad is best eaten the day it's made.