Mix one part of water and half part of vinegar enough to soak bread in a large bowl.
Add bread into the bowl with vinegar mixture and immerse it well so it can soak while you’re preparing the veggies.
Once you'll have all vegetables cut and ready on a bowl, squeeze the bread to remove excess of moisture, and then, crumble it into the bowl with veggies.
Season with salt and pepper, then add a generous glug of extra virgin olive oil and lots of hand-torn basil.
Mix well to combine everything. Cover and allow to rest in the fridge for at least 30 minutes before serving.
If you using fresh bread, I suggest to slicing it and leave it in the countertop covered with a kitchen towel overnight, so it will stale and be ready next day or you can pop it in the oven for a couple of minutes to dry it a bit.
Allow panzanella salad to rest overnight, the flavors will infuse bread resulting in a more flavored dish.