Panzanella

• 300g stale rustic bread, in 3cm chunks
• 5 tbsp extra virgin olive oil
• 700g ripe mixed tomatoes, in chunks
• 1 tsp salt
• 1 small red onion, thinly sliced
• 1 cucumber, in half-moons
• 2 tbsp capers
• A handful of basil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated

Heat the oven to 200°C (180°C fan). Toss the bread with 2 tbsp of the oil and bake until golden and crisp outside but still a little chewy inside.

Meanwhile, toss the tomatoes with the salt in a colander set over a bowl to catch their juices. Soak the onion in cold water to soften its bite.

Whisk the collected tomato juice with the vinegar, mustard, garlic and the remaining oil.

Toss the bread, tomatoes, drained onion, cucumber, capers and torn basil with the dressing. Rest so the bread soaks up the juices without going soggy.