Panzanella

Panzanella is the quintessential dish to throw together when you don't want to go to the store. The classic Tuscan salad calls for only a few simple ingredients: stale bread, misc. produce, and basic seasonings.
Centuries ago in Toscana, when bread was baked only once a week, families would use leftover loaves by soaking the stale bread in olive oil and vinegar. The revitalized bread would be tossed with whatever fresh produce was available in the garden.
We're giving you one of our favorite panzanella recipes, but feel free to mix it up with whatever you have on hand. Boom: a simple, healthy meal that can feed the whole family in no time, no market run necessary. It feels good to be Tuscan!
Panzanella
Recipe courtesy of Eataly
Yield: 4 servings
8 ounces stale bread (for a real taste of Toscana, try unsalted Pane Sciocco)
1 red onion, halved & thinly sliced
5 ripe tomatoes, cored
1/3 cup pitted black & green olives
12 fresh basil leaves
1 tablespoon red wine vinegar
3 tablespoons...

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