Panzanella Alla Ruben

Method

1. Take the stale bread (pan pizza or casareccio) and tear it into rough pieces into a bowl.
2. Add a generous splash of apple cider vinegar to the bread.
3. Add tomato sauce, peeled tomatoes or chopped tomatoes for body and color.
4. Add torn basil leaves, salt, and chopped celery (remove fibers by pulling them off).
5. Add red onion slices (a few pieces, as you'll also make pickled onions later).
6. Add a splash of water and olive oil, then mix, squeeze, and press everything together to form a paste. This is the base for the gaspacho. Let it marinate (can be done the day before).
7. For the pickled onions: In a small pot, combine 3 parts water, 2 parts vinegar, and 1 part sugar. Bring to a boil, then add the onion slices. Cover and let cool completely. They will be ready after about an hour.
8. For the crunchy celery: Peel two celery stalks, remove fibers, and cut into thin strips. Place them in a bowl of ice water. They will curl and become crunchy.
9. For the panzanella condiment: In another bowl, slice a beefsteak tomato into 2-3 mm slices, and also cut cherry tomatoes and datterini tomatoes into various shapes (halves, quarters, rounds).
10. Add torn basil leaves, olives (with their oil), capers (optional), a drizzle of basil-infused olive oil, a light grating of lemon zest, salt, and pepper. Mix well.
11. For the croutons: Cut the remaining bread into cubes, toss with olive oil, and bake in the oven until golden and crunchy.
12. Blend the marinated bread mixture (the gaspacho base) in a blender until smooth. Add a drizzle of oil while blending for extra body.
13. Spread the gaspacho cream on the bottom of a serving plate.
14. Drain the crunchy celery and place it on top (do not season it).
15. Add the warm croutons on top of the celery so they absorb the dressing but stay crunchy.
16. Arrange the seasoned tomato mixture on top, along with the pickled onions, fresh basil leaves, and more crunchy celery.
17. Serve immediately, mixing everything together for a combination of textures and flavors.