I can't think of a better way to use up a big batch of ripe tomatoes and a load of fresh basil. The crusty bread soaks up the tomatoes' juices, the basil and onion flavors, and the red-wine vinaigrette, yet doesn't get soggy. As a variation, I sometimes add very thinly sliced, then shredded, hard or Genoa salami.
Panzanella's aren't new, but whenever I serve this salad it's invariably a new concept for someone, and certainly a conversation-starter, as they dubiously consider trying soaked bread. It only takes a bite to make them panzanella fans. It's the perfect dish for an outdoor meal, since there are no concerns about refrigeration or spoilage in the heat of a summer day.
Unless you are fortunate to live somewhere where tomatoes are grown year round, this will be a seasonal dish, because supermarket tomatoes imported from who knows where just won't cut it. It's simple to make a half-batch if you prefer , but don't let the initial amount of bread alarm you --- it reduces dramatically in size when it absorbs all those lovely summery flavors.
For 12-15 servings: In a very large bowl, whisk together 1 1/2 c. extra virgin olive oil, 2 1/2 tsp finely chopped garlic, 1/2 c. red-wine vinegar and 1 1/2 tsp kosher or sea salt.
Add to the bowl: 2 lbs. crusty, firm bread- such as French or Italian - torn in half-dollar size pieces. Two lbs is about 24 cups of bread -- hey, I warned you it will seem crazy -- but not to worry, it 'shrinks'. Add 3 lbs ( 9 cups) of garden-ripe tomatoes cut in 1/2 " chunks, 3 cups of loosely packed, coarsely chopped fresh basil, and 1 medium red onion, thinly sliced and then chopped. Toss it well, til the bread is coated, and let it stand for at least 30 minutes. An hour or two is fine. Really. Sogginess isn't an issue for at least a day or two. Don't refrigerate this salad, except for overnight leftovers, and then let it come to room temperature again..
