Panzanella Salad | Classic Tuscan Bread Salad

Preheat the oven to 180 °C and prepare a small baking sheet. Tear the toast bread into smaller pieces, place them on the baking sheet, season with salt, and drizzle with two tablespoons of olive oil. Bake in the preheated oven for 10 minutes, or until the bread is completely crispy and golden brown. Let it cool after baking.

Meanwhile, cut the tomatoes into various sized pieces and place them in a bowl. Salt generously, mix well, and let stand for 10 minutes to release their juices.

In a separate bowl, mix the red onion sliced into half-moons, finely minced garlic, wine vinegar, a pinch of salt, and pepper. Pour in the juice released from the cut tomatoes and the remaining olive oil, then mix the dressing well.