Chilled Italian Panzanella Salad with Tomatoes, Basil and Mozzarella

Place the sliced red onion in a small bowl of cold water and let it soak 10 minutes to mellow its bite, then drain well.

Serves 4

Ingredients

• 6 cups day-old crusty bread, torn into bite-size pieces
• 4 large ripe tomatoes, cut into wedges
• 1 English cucumber, cut into chunks
• 1/2 red onion, thinly sliced
• 8 ounces fresh mozzarella, torn
• 1 cup fresh basil leaves, torn
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Flaky sea salt, for finishing

Instructions

1. Place the sliced red onion in a small bowl of cold water and let it soak 10 minutes to mellow its bite, then drain well.
2. Toast the torn bread in a dry skillet or under a broiler until the edges are golden and crisp but the centers still have a little chew, then let cool.
3. In a large bowl, combine the tomato wedges and a generous pinch of salt and let them sit 5 minutes so they release their juices, which will become part of the dressing.
4. Whisk together the olive oil, red wine vinegar, grated garlic, salt and pepper in a small bowl.
5. Add the toasted bread, cucumber, drained onion and half the basil to the tomatoes, then pour over the dressing and toss well.
6. Let the salad rest at room temperature for 15-20 minutes so the bread soaks up the tomato juices and dressing while staying pleasantly toothsome.
7. Just before serving, fold in the torn mozzarella and remaining basil, then finish with flaky sea salt and a final drizzle of olive oil.
8. Panzanella is Tuscany's ingenious answer to summer heat and leftover bread, a no-cook salad that turns peak-season tomatoes and stale loaf into something greater than its parts. Served chilled and juicy on a hot afternoon, it needs no oven and only gets better as it sits, making it the ideal make-ahead lunch for a warm-weather table.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 15g
• Fat: 24g
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 7g
• Sodium: 780mg