Stale-Bread Summer Panzanella

Ingredients

• 
  
  Stale Bread
  
• 1 1/2
  
  cups Water
  
• 1/2
  
  cup Red/White Wine Vinegar
  
• 1
  
  Shallot
  
• 4-6
  
  Cherry Tomatoes
  
• 2
  
  Eggs
  
• 1
  
  teaspoon (heaped) Capers
  
• 5
  
  Olives/Gherkins
  
• 
  
  Salt + Pepper to taste
  
• 
  
  Extra Virgin Olive Oil
  
• 1
  
  handful each Fresh Parsley + Basil
  
• Greens:
  
  Arugula, Celery Leaves, Endive, Lambs Lettuce
  
• Veggies:
  
  Cucumber, Zucchini, Artichoke, Asparagus
  
• Protein:
  
  Beans, Nuts, Bacon/Proscuitto, Salumi, Tuna
  
• Cheese:
  
  Pecorino, Ricotta Salata, Scamorza, Feta, Gruyère
  

Directions

1. Roughly chop your stale bread into even (ish) sized golf-ball sized chunks, and lay flat in a baking dish. Over which, pour the water and vinegar, making sure every piece has been coated and liquid covers the base of your dish by at least 1 cm. Let stand for 2 hours (note the staler the bread, the more time, and potentially liquid, it will need, and vice versa).
2. Once your bread has soaked (and potentially absorbed all the liquid), using your hands, squeeze your now soft bread so as to remove as much liquid as possible, then crumble using your hands into the centre of your serving dish.
3. Bring a saucepan of water to the boil, into which gently place your eggs, turning down the heat to a simmer, and boil (soft 4-5min, medium 6-7min, hard 8-9min) to taste. Let stand in cold water before peeling, and set aside.
4. Now prep all your other add-ins: dice your tomatoes, halve and thinly slice your shallot, roughly chop your capers and olives/slice gherkins, wash and dry your greens, and chop up your veggies, protein and cheese so that everything is roughly the same size (which will make for an easier to eat salad and nicer mouth feel. Yes I just said mouth feel).
5. If we’re looking to score some presentation points, arrange all your different ingredients into segments in a circle around the central pile of bread (as photographed). Top and centre, place your peeled, halved (lengthwise) boiled eggs.
   Season generously with salt, pepper, roughly chopped fresh herbs (1 tsp of each if using dry), and a healthy glug of your best Extra Virgin Olive Oil.
   Serve: divide eggs, toss and devour.

6. Consume:
   As a main, for lunch.
   As a side to a fish/meat dish.
   With whatever beautiful leftovers you find in your fridge and pantry.