Classic Panzanella Recipe | Valerie Bertinelli | Food Network

Ingredients

• 5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
• 6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
• Kosher salt and freshly ground black pepper
• 6 tablespoon extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/4 cup thinly sliced red onion
• 1 cup basil leaves, torn