Panzanella

Method

1 Preheat oven to 170°C. 2 Cut the bread into cubes and toss them with a little olive oil and crushed garlic. 3 Spread the bread out on a baking dish and place the dish in the oven, roasting for 10–15 minutes until the outside of the bread is crunchy but the inside remains soft. 4 While the bread is roasting, slice the tomatoes into large chunks, place them in a bowl, and mash them together. 5 Add the roasted bread to the tomatoes, breaking them into smaller chunks with your hands or by pressing them with a large spoon. 6 Finely slice red onions on a mandolin or by hand. Add them to the bowl along with a dash of red wine vinegar, more extra virgin olive oil, and basil leaves. 7 Let everything sit for 20 minutes to a few hours so the flavours can mingle. 8 Serve with a generous drizzle of salsa bomba, chilli oil, or piment d’Espelette powder.