Panzanella

An easy salad recipe which is a wonderful way to use up day-old bread, and expresses the Tuscan mentality of simplicity with the use of fresh, ripe, ingredients.
Usually associated with Tuscany, but is popular in Umbria as well.
Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics.

1 1/4 cups day-old herb focaccia bread or ciabatta or French bread
You must use coarse textured good quality bread, as most bread from the grocery store will become gummy.
Break the bread into pieces, and soak briefly in water until moistened. Carefully squeeze dry.

4 large vine-ripened tomatoes
5-6 tablespoons extra-virgin olive oil
1 large red onion, finely chopped

4 red peppers or yellow peppers or orange peppers, or combination (optional)
1 small to medium cucumbers (optional)

8 canned anchovy fillets, drained and chopped (optional)
2 tablespoons capers, in brine,rinsed and patted dry with paper towels (optional)

4 tablespoons red wine vinegar, about
2 tablespoons balsamic vinegar, about
salt and pepper
Place the bread in a bowl and add the remaining ingredients. Mix well.

fresh basil leaves, to garnish

Note: There are many variations to this salad, so experiment on your own.
Anchovies are often added, as are red peppers and capers.
You could also add 1 can of drained oil packed tuna to make this recipe into a complete lunch.