To begin, preheat your oven to 150°C (300°F). Cut the day-old bread into bite-sized cubes, about 1-inch in size. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, until they are lightly toasted but not completely crunchy. This step helps the bread maintain some texture when mixed with the tomatoes and dressing.

While the bread is toasting, prepare the vegetables. Dice the ripe tomatoes into medium-sized chunks, peel and slice the cucumber, and thinly slice the red onion. If the onion has a sharp bite, you can soak the slices in cold water for about 10 minutes to mellow the flavour, then drain and pat them dry.

Once the bread cubes are toasted, transfer them to a large bowl. Sprinkle them with a little water (about 2-3 tablespoons) to soften them slightly, but be careful not to oversaturate. The goal is for the bread to remain chewy and firm enough to absorb the dressing without becoming soggy.

Add the chopped tomatoes, cucumber slices, and onion to the bowl with the bread. Gently toss the ingredients to combine, ensuring that the bread begins to absorb the flavours of the tomatoes and vegetables. If you’re adding olives or capers, now is the time to mix them in for an extra layer of briny flavour.

In a small bowl, whisk together the red wine vinegar and extra virgin olive oil. Season the dressing with a pinch of salt and freshly ground black pepper. The vinegar should have enough tang to contrast with the richness of the olive oil, creating a balanced dressing for the salad.

Pour the dressing evenly over the bread and vegetable mixture. Toss everything gently to ensure the bread absorbs the dressing and the vegetables are evenly coated. Taste the salad and adjust the seasoning with more salt or pepper if needed.

Tear the fresh basil leaves by hand and scatter them over the salad. Toss once more to incorporate the basil’s fresh, fragrant aroma throughout the dish. Basil adds a vibrant, herbaceous note that balances the richness of the olive oil and the acidity of the vinegar.

Let the Panzanella rest for about 20-30 minutes at room temperature before serving. This allows the flavours to meld together, and the bread will soak up all the juices from the tomatoes and dressing, creating a richly flavourful salad. Serve the Panzanella in a large bowl or platter, garnished with additional fresh basil leaves if desired.