Panzanella

Steps

1. toast12 min
   175 C / 350 F, bread dry at the surface but not deeply browned
   Spread the bread on a tray and dry it in the oven until the exterior feels firm and lightly crisp. The goal is controlled absorbency rather than hard croutons: dried bread can take up tomato juice without immediately collapsing.
2. mix10 min
   tomatoes visibly releasing juice
   Toss the tomatoes with the sliced onion, vinegar and a generous pinch of salt and let them stand until a pool of seasoned tomato juice forms. This liquid is part of the dressing, so do not drain it away.
3. mix3 min
   bread evenly coated
   Add the dried bread and olive oil to the tomatoes and fold gently until every piece has contact with the juices. Taste the liquid before adding more vinegar; ripe tomatoes contribute both moisture and acidity.
4. rest15 min
   bread hydrated through but still holding shape
   Let the salad rest, tossing once or twice, until the bread has absorbed the tomato juices while retaining some structure. If the bread still has a dry core, give it more time rather than flooding the bowl with dressing.
5. top2 min
   immediately before serving
   Tear in the basil, toss once more and correct salt, vinegar and olive oil. Serve at room temperature while the contrast between juicy tomato and hydrated bread is still distinct.