Panzanella

Cut the tomatoes into rough chunks. Hold each half over a bowl and squeeze out the juice and seeds — reserve all the juice. Tear the tomato flesh into pieces.

Slice the cucumber into half-moons. Soak the sliced red onion in cold water for 10 min to reduce its sharpness. Drain well.

Place the torn bread in a large bowl. Pour the reserved tomato juice over it. Toss to saturate the bread — let it sit for 5 min.

Add the tomatoes, cucumber, and red onion to the bread. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.

Toss everything together. Taste and adjust oil, vinegar, and salt.

Leave to rest at room temperature for 20 min before serving — this allows the bread to fully absorb the dressing. Add the torn basil just before serving.