Tomato and Bread Salad – Panzanella

Ingredients

• 1 pound two-day-old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups)
• 2 pounds ripe tomatoes at room temperature, cored, seeded, and cut into ½-inch cubes (about 4 cups)
• 1 cup coarsely diced red onion
• 12 fresh basil leaves, shredded, plus a few extra sprigs for garnish
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper

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