Panzanella Toscana

You need stale, unsalted Tuscan-style bread — at least 2 days old. Cut 300g into rough 3cm cubes. If your bread is fresh, toast the cubes in a 180°C oven for 10 minutes until dry but not browned.

Place the bread cubes in a bowl and sprinkle with 3 tablespoons of cold water and 2 tablespoons of red wine vinegar. Toss gently. The bread should soften slightly but not turn to mush. Let it sit for 5 minutes.

Use 500g of the ripest, most flavourful tomatoes you can find — a mix of varieties is ideal. Cut into irregular chunks. Season with a good pinch of flaky salt and let them sit to release their juices.

Peel and very thinly slice one medium red onion. Soak the slices in cold water for 10 minutes to take the harsh edge off, then drain and pat dry. This keeps the sweetness without the bite.

Peel and deseed one cucumber, then cut into half-moons about 5mm thick. A light sprinkle of salt draws out excess water and concentrates the flavour.

Tear a large handful of fresh basil leaves — about 20 leaves. Tearing rather than cutting prevents bruising and blackening. Keep a few small leaves whole for garnish.

In a large, wide bowl, gently toss the soaked bread with the tomatoes and all their juices, drained onion, cucumber, and most of the basil. Be gentle — you want distinct pieces, not a paste.

Drizzle with 80ml of your finest extra virgin olive oil and 1 tablespoon of red wine vinegar. Season with salt and freshly ground black pepper. Toss once more.

This is crucial. Cover and let the panzanella sit at room temperature for at least 15 minutes, ideally 30. The bread absorbs the tomato juices and dressing, and the flavours meld together beautifully.

Give a final gentle toss. Taste and adjust seasoning — it often needs more salt than you think. Finish with the reserved basil leaves and another drizzle of olive oil. Serve on a rustic platter. Pair with a chilled Vernaccia di San Gimignano.