Tear 350 g bread into 3 cm pieces and dry for 12 minutes at 180 °C until crisp at the edges.

Ingredients

• 350 gBread, French or Vienna
• 650 gTomatoes, red, ripe, raw, year round average
• 250 gCucumber, with peel, raw
• 120 gOnions, raw
• 20 gBasil, fresh
• 45 gVinegar, red wine
• 60 gOil, olive, salad or cooking

Method

1. Tear 350 g bread into 3 cm pieces and dry for 12 minutes at 180 °C until crisp at the edges.
2. Cut 650 g tomatoes, 250 g cucumber and 120 g onion; tear 20 g basil.
3. Whisk 45 g vinegar and 60 g oil for 1 minute, then toss with the vegetables.
4. Add bread, toss and leave to soak for exactly 15 minutes. Serve as a standalone cold salad.