Thinly slice the red onion and place it in a bowl with a splash of red wine vinegar. This will help reduce the sharpness of the onion while preparing the other ingredients.
Cut the stale bread into pieces and moisten it under running water. Let it drain well and set it aside.
In a large salad bowl, add the diced cucumbers, tomatoes, and fresh arugula leaves.
Add the softened bread pieces to the bowl with the other prepared ingredients.
Add the marinated onions with their vinegar, then season everything with extra virgin olive oil, Jalapeño pepper to taste (if desired), salt, and pepper.
Mix all the ingredients well to evenly distribute the seasonings and flavors.
Garnish the panzanella with fresh basil leaves or Peperita basil seasoning for an extra touch of freshness.
This panzanella is a traditional summer dish that creatively uses stale bread, reducing waste while offering an explosion of fresh and colorful flavors. Perfect to enjoy as an appetizer or light main dish during hot summer days.
