Cut the stale bread into rough chunks about 2 to 3 cm in size. Place them in a large bowl and sprinkle lightly with cold water. Let them rest for 10 to 15 minutes until softened but not soggy. This step revives the bread without turning it to mush.

Once the bread has absorbed some moisture, gently squeeze out excess water using your hands. The bread should be slightly damp but hold its shape. Place it in a clean mixing bowl, ready for the salad base.

Slice the tomatoes, cucumber, pepper, and red onion. To soften the onion’s sharpness, soak the slices briefly in cold water for 5 minutes, then drain. This step enhances the balance of flavours in the finished salad.

Add all the chopped vegetables to the bowl with the prepared bread. Toss gently with your hands or a large spoon, ensuring the ingredients are evenly distributed without crushing the tomatoes.

Drizzle the red wine vinegar and extra virgin olive oil over the salad. Add a generous pinch of salt and black pepper, then mix again to coat every piece. Adjust acidity or oil to taste according to the ripeness of your tomatoes.

Cover the bowl and let the salad rest for at least 30 minutes at room temperature. This allows the bread to absorb the dressing and tomato juices, deepening the flavour and softening the texture naturally.

Just before serving, tear fresh basil leaves into the bowl and give a gentle final toss. Taste and adjust seasoning if necessary. The basil should remain bright and aromatic.

Transfer the Panzanella to a wide serving dish. Drizzle a little extra olive oil on top for a glossy finish. Serve at room temperature alongside grilled meats or enjoy it as a light meal on its own.