A classic. I can hand-on-heart say I have made this at least five times a summer since about 2014.
It’s a sneaky one, though, because I really don’t think it tastes right without a sunny day. The real flavour comes from everything melding together underneath the rays of the sun: the juices of the tomatoes mingling with the oil and vinegar, the basil gently wilting, all seeping into the slightly stale bread. You can try that on an autumn day, but it’s just not the same.
Quantities will vary, ratios will depend on your preferences.
If your bread isn’t stale, stick it in the oven on a low heat for a few minutes, ideally with a fan, until it dries out.
In a perfect world, make this salad outside in the sunshine.
Chop your tomatoes into unevenly-sized chunks, and toss them in a bowl. Sprinkle with salt.
Tear up the bread into similarly sized pieces and toss that in too.
Slice some red onion into rings and add to the bowl.
Chuck in some capers.
Whisk olive oil with a dash of white wine vinegar and minced garlic.
Dress the panzanella, and finish with a torn bunch of basil leaves. Grind over black pepper.