Panzanella

Cooking Instructions

1 Cut or break the bread into 2-inch cubes. There should be about 2 cups loosely packed. Put the cubes in a mixing bowl and add cold water to cover. Let stand 10 minutes.

2 Meanwhile, cut away and discard the core of each tomato. Cut the tomatoes into 3/4-inch cubes. There should be about 3 cups. Put the tomatoes into a salad bowl. Add the garlic.

3 Cut the celery stalks crosswise into thin 1/2-inch cubes. There should be about 1 cup. Add this to the salad bowl.

4 Add the cucumber to the bowl.

5 Cut the onion lengthwise in half. Cut the halves crosswise into thin slices. You will need 1 cup. Add this to the bowl. Add the diced red and yellow peppers.

6 Cut the anchovy fillets crosswise into thirds. Add these to the bowl. Add the capers.

7 The basil leaves may be coarsely chopped or they may be left whole. Add the leaves to the bowl.

8 Drain the bread and squeeze it gently between the hands to get rid of much of the moisture. Do not make the bread mushy. Break the soaked bread into smaller pieces and add to the salad. Sprinkle with salt and pepper.

9 Sprinkle the salad with the vinegar and oil and toss well.