Panzanella Salad | RICARDO

Ingredients

• 2 cups (500 ml) slightly stale country bread, with the crust, cubed
• Water
• 1 small red onion, finely chopped
• 3 large red tomatoes, diced or cut into wedges
• 1/4 cup (60 ml) oil-packed Kalamata olives, drained
• 2 teaspoons (10 ml) capers, chopped
• 1/2 clove garlic, finely chopped
• 1/4 cup (60 ml) fresh basil, chopped
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• Salt and pepper