½pound(220grams)stale or crusty breadwith a compact crumb
1pound(450grams)tomatoeschopped
1cucumberchopped
1red onionthinly sliced
8lettuce leavesoptional, chopped
15basil leaves
4tablespoons(55grams)extra virgin olive oil
4tablespoons(60grams)vinegar
1teaspoonsea salt
¼teaspoonblack pepper
Break the stalebread into big chunks, add it to a bowl, and cover with water and 2tablespoons of vinegar.Soak until soft - 5 to 30 minutes depending on the bread.Tip: If you don't have stale bread, you can dry fresh bread in the oven or air fryer for 20 minutes at 210˚F or 100˚C.
Squeeze the water out of the soaked bread, then coarsely crumble it into a large bowl.
Chop cucumber and tomatoes, thinly slice the onion, and add all to the bowl with the bread.
Season with extra virgin olive oil, the remaining vinegar, and fresh basil leaves.
Toss well and set aside 10 to 30 minutes before serving.
Lettuce is optional, if you like to add it, chop it first into bite-size pieces and toss it in with the other veggies.