Panzanella

Cut stale Tuscan bread into slices about 1 cm thick, arrange in a single layer in a wide dish, evenly pour over 250 ml water and let sit for 40–45 minutes so the crumb soaks up the moisture.

Cut the red onion into thin half-moons, cover with 70 ml water and 70 ml wine vinegar and marinate for 15–20 minutes, stirring occasionally; then drain well.

Cut the tomatoes into small pieces. Peel the cucumber, halve it lengthwise and cut into thin slices.

Crumble or break up the soaked bread in a large bowl; if it's too wet, gently squeeze out the excess liquid with your hands.

Add the drained onion, tomatoes, cucumber and basil leaves torn by hand to the bread, and mix.

Cover the bowl and chill the panzanella for about 1 hour so the bread soaks up the vegetable juices.

Before serving, dress with 4 tbsp olive oil, 15 ml wine vinegar, salt and black pepper, toss gently and serve immediately.