Panzanella (Italian tomato and bread salad)

Step 1

Preheat oven to 180°C /350°F (160°C fan).

Step 2

Toss bread chunks with 1 tbsp olive oil in a bowl.

Step 3

Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.

Step 4

Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).

Step 5

Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.

Step 6

Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.

Step 7

Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.

Step 8

Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.

Step 9

Dress salad: Add bread to salad, pour over dressing. Give it a light toss.

Step 10

Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!