New classic panzanella

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

1 garlic clove, peeled

2 pounds ripe beefsteak tomatoes, cored and cut into large chunks

1 medium red onion, peeled and thinly sliced

5 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

Coarse salt and freshly ground pepper

5 1-inch-thick slices day-old Tuscan-style bread

4 Kirby cucumbers (about 12 ounces), peeled and sliced

1 cup packed fresh basil leaves

• Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place the tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour.
• Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic, if desired; tear the bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
• Toss to coat the bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.

SERVES 6