Tuscan Panzanella Salad

Ingredients

• 400g day-old sourdough, torn into rough chunks
• 5 tbsp extra-virgin olive oil, divided
• 800g very ripe tomatoes, cut into chunks
• 1 cucumber, deseeded and sliced
• 1/2 red onion, thinly sliced
• 3 tbsp red wine vinegar
• 1 garlic clove, grated
• 1 tbsp capers, rinsed
• Large handful basil leaves
• Salt and black pepper

Instructions

1. Toast the bread

   Heat the oven to 190°C/375°F. Toss the torn bread with 2 tbsp of the oil and a pinch of salt. Bake 10–12 minutes until golden and dry but not rock hard. Cool.

2. Salt the tomatoes

   Put the tomato chunks in a large bowl, salt them well, and leave 15 minutes. They will release a pool of juice — this is your dressing base, so do not drain it.

3. Build the dressing

   Add the vinegar, garlic, remaining olive oil and plenty of black pepper directly to the tomatoes and their juice. Stir.

4. Combine and rest

   Fold in the bread, cucumber, red onion and capers. Let it sit 20–30 minutes at room temperature, tossing once. Tear the basil in just before serving.