Panzanella (Tomato Bread Salad)

1 12 ounce loaf artisan bread (6-8 very full cups)

2 to 3 tomatoes

1 medium carmen pepper

1/2 medium red onion

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

Pepper, to taste

1/2 cup thinly sliced basil (if available)

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.

Dry the bread: 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 vegetables: Chop the tomatoes, 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.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the salad in a bowl: 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 for 1/2 hour to 4 hours: 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.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.