Panzanella, sometimes known as panzanella salad outside Italy (or panmolle in Tuscany), is a wonderfully flavourful mix of fresh plum tomatoes, red onion, basil, and stale bread, dressed with oil and vinegar.
Lightly moisten the bread under running water - it should be moist but not soggy. Give it a gentle squeeze to ensure it's wet all the way through, and to remove any excess water. Set aside for a few minutes while you prepare the rest of the salad.
Roughly chop the tomatoes and cucumber, and finely slice the onion. Add to a large bowl.
Break the bread into bite-sized pieces, and add to the salad bowl.
Add the olives and the basil.
Whisk together the oil and lemon juice until it has emulsified, then add to the salad.
Add the salt, and gently mix everything together with your hands.
Sprinkle over the vegan parmesan.
Finish with a few grinds of black pepper.
This was first published in 2017 but has now been extensively updated.