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1
Place the chunks of stale pane toscano in a large bowl. Cover with cold water and leave to soak for 10–20 minutes. The bread is ready when it is softened throughout but still holds its shape — it must yield to gentle pressure without breaking apart into paste.
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2
Lift the bread from the water in handfuls and squeeze each handful firmly to expel as much moisture as possible. Crumble the squeezed bread back into a clean bowl. The pieces should be identifiable and slightly irregular — not a smooth mass.
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3
Soak the thinly sliced red onion in ice water for 10 minutes, then drain and pat dry. This is where the dish lives or dies: onion that retains its raw harshness will dominate every mouthful, yet onion drained too roughly loses the crunch that counters the soft bread. The slices should smell sharp but not acrid, and snap cleanly between the fingers.
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4
Add the chopped tomatoes, drained red onion, cucumber, and torn basil to the bowl of bread. Toss gently to combine. The tomatoes will immediately begin to release juice; this liquid is essential and must not be discarded.
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5
Whisk the red wine vinegar and extra-virgin olive oil together with salt and freshly ground black pepper. Pour the dressing over the salad and toss until every piece of bread glistens and the tomato juice, vinegar, and oil have begun to pool at the base of the bowl.
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6
Cover the bowl and leave the panzanella to rest at room temperature for at least 30 minutes and up to 60 minutes. The salad is ready when the bread is uniformly moist and deeply flavoured throughout — no dry or bland centre to any piece — yet still presents distinct, identifiable chunks rather than a sodden porridge. Taste and adjust salt, vinegar, and oil before serving.