Panzanella (Tuscan Bread Salad )

For the panzanella, cut the stale bread into rough cubes and dry on a baking sheet overnight. Peel the cucumber, cut it in half, remove the seeds, slice it and salt it lightly. Quarter the tomatoes and cut them in half again. Cut the peeled onions into fine strips. Mix the red wine vinegar and the vegetable stock. Place the bread cubes in a bowl and drizzle with a little vinegar mixture. Drain excess water from the cucumbers. Mix cucumbers with onions and tomatoes. Add remaining vinegar mixture and the soaked bread. Season with sea salt and ground pepper. If desired, mix in capers, olives and chopped anchovies. Finally, stir in the olive oil and sprinkle with basil.

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