Panzanella

Steps

1. 1
   Tear the bread into rough chunks and leave them out to dry further if they are at all soft.
2. 2
   Halve the tomatoes, grate the cut sides on a box grater into a bowl and discard the skins. Season the pulp well with salt.
3. 3
   Slice the onion thinly and steep it in the vinegar for 15 minutes to soften its edge.
4. 4
   Rub the bread chunks with the cut garlic clove, then toss them in the tomato pulp and let them drink it in for 20 minutes.
5. 5
   Dice the remaining tomato flesh and the cucumber and fold them through with the drained onion.
6. 6
   Dress with the olive oil and the onion vinegar, tear in the basil and toss.
7. 7
   Rest 30 minutes at room temperature before serving. Never refrigerate it — cold kills the tomatoes.