Panzanella Salad

Preheat the oven to 180°C and prepare a small baking tray. Tear the bread slices into bite-sized pieces, place them on the tray, sprinkle with a little salt, and drizzle with 2 tablespoons of olive oil. Bake for about 10 minutes until golden and crispy, then let them cool.

Meanwhile, cut the tomatoes into different-sized pieces and place them in a bowl. Season generously with salt, mix well, and let them sit for 10 minutes to release their juices.

In another bowl, add the julienned red onion, minced garlic, wine vinegar, a pinch of salt, and pepper. Pour the tomato juice and 1 tablespoon of olive oil over them, then mix well.