Panzanella, (Tuscan bread and tomato salad)

Step 1

Cut tomatoes in half and place them in a strainer or colander over a bowl. Season with 1 teaspoon sea salt and toss to get everything coated. Let the tomatoes drain for at least 15 minutes.

Step 2

Rip the bread into pieces and roast them in the oven at 350°/180°C for about 10 minutes. They should be crisp and firm and just slightly browned.

Step 3

Grill the bell pepper and cut it into slices. Cut the red onion into thin slices and soak them in ice cold water if you want to reduce the pungency.

Step 4

Add garlic, vinegar, some of the drained tomato juice, olive oil and mustard in a bowl and whisk to a homogeny dressing

Step 5

Put bread, vegetables, dressing, and basil in a large bowl. Wash your hands properly and mix everything thoroughly. Wait a few minutes before serving to allow the bread to absorb some of the dressing.