The ultimate Tuscan agrarian recycling technique. Stale, saltless Tuscan bread is soaked in water, squeezed dry, and then used as a sponge to absorb the volatile juices of overripe tomatoes, sharp red onions, and pungent vinegar.
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Prep the onions. Place the sliced red onions in a small bowl with cold water and 1 tbsp of vinegar for 15 minutes . Drain well.
Revive the bread. Tear the stale bread into large chunks. Place them in a bowl and sprinkle lightly with water until softened but not turning to mush. Squeeze the chunks aggressively with your hands to wring out all excess water.
The Tomato Juice. Place the chopped tomatoes in a large serving bowl. Sprinkle heavily with salt and let sit for 10 minutes to draw out their juices (the 'zoumi').
Combine. Add the squeezed bread chunks to the tomatoes. The bread will act as a sponge to absorb the tomato water.
Assemble. Add the drained red onions, chopped cucumber, and torn basil.
Dress. Drizzle the olive oil and remaining 2 tbsp of red wine vinegar over the salad. Season with black pepper.
The Rest (Crucial). Toss vigorously with your hands, mashing some of the bread into the tomatoes. Let the salad rest at room temperature for at least 30 minutes (up to 2 hours ) before serving so the bread fully hydrates with the dressing.
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