Panzanella

Method

Cut the day-old ciabatta into rough 2cm cubes and place in a large bowl. Dice the tomatoes, cucumber, and red onion into similar-sized chunks, then add to the bread along with torn basil leaves. Whisk together the olive oil, red wine vinegar, salt, and pepper, then pour over the salad and toss gently but thoroughly. Leave to rest for at least 30 minutes, allowing the bread to absorb the juices and flavours, then toss again before serving. If the salad seems too dry, add a splash more olive oil; if too wet, add more bread cubes.