Panzanella

• 2 ripe tomatoes, chopped
• 15 basil leaves, hand-torn
• 4 slices Tuscan bread, crust removed
• 1 cucumber, peeled and thinly sliced
• 3 tbsp white wine vinegar
• 1 large red onion, thinly sliced
• Extra virgin olive oil
• Salt
• Pepper

1. Soak the onion in a bowl with water and 1 tbsp of white wine vinegar for at least two hours.
2. Soak the bread in water and 1 tbsp of white wine vinegar, without wetting it too much.
3. Once the bread is soft, drain it and crumble it with your hands. Place in a large salad bowl.
4. Drain the onion and add it to the bread, along with the tomatoes, cucumber and basil leaves.
5. Mix the salad gently with a spoon, then dress with oil, salt and pepper.
6. Stir again and taste - add more white wine vinegar if necessary.
7. Refrigerate for at least an hour.
8. Remove from the fridge and rest for 15 minutes before serving.