Tuscan bread salad (Panzanella)

1. Cut the stale bread (at least 1-2 days old, with a dense crumb) into 2-3 cm cubes; if it is very hard, soak it in cold water for a few minutes, then squeeze it out thoroughly with your hands and tear it into crumbs.

2. Dice the tomatoes, salt them in a bowl and leave for 10 minutes to release their juices.

3. Peel the cucumber and cut it into thin half-moons; slice the red onion very thinly and soak it in cold water for 10 minutes to soften its bite, then drain.

4. Add the bread to the tomatoes with their juices, then add the cucumber, onion and torn basil leaves.

5. Drizzle with the red wine vinegar and extra virgin olive oil, season with salt and pepper, and toss gently but thoroughly.

6. Leave to rest somewhere cool for at least 30 minutes so the bread soaks up the flavours, and serve at room temperature.

Tip: Traditional Tuscan bread is unsalted and dense - fresh, soft bread turns mushy, so always use stale bread; it's at its best in summer with ripe tomatoes.