Panzanella Salad | Crispy Italian 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 sheet, season with salt, and drizzle with two tablespoons of olive oil. Bake in the preheated oven for 10 minutes until the bread is completely toasted. Allow to cool after baking.

In the meantime, cut the tomatoes into pieces of various sizes and place them in a bowl. Season generously with salt, mix well, and let sit for 10 minutes to release their juices.

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