Panzanella

Ingredients

• 4 cups stale crusty bread, torn into chunks
• 6 very ripe tomatoes
• 1 cucumber
• 1 red onion, thin slices
• A handful of basil
• 1/2 cup olive oil
• 3 tbsp vinegar
• 2 garlic cloves
• Salt, black pepper

Method

1. Tear the bread rather than cutting it. Torn edges soak up dressing; cut ones stay smooth.
2. Toast the chunks in the oven or a dry pan till dry and golden at the edges.
3. Cut the tomatoes over a bowl so you catch every drop of juice. That juice is half the dressing.
4. Whisk the tomato juice with olive oil, vinegar, crushed garlic, salt and pepper.
5. Toss bread, tomatoes, cucumber, onion and dressing together.
6. Rest 20 minutes so the bread softens but keeps some chew. Basil at the end.