Italian style bread and tomato salad
This salad is a variation on the Italian panzanella, in which the quality of the ingredients shines through. You need great bread and tomatoes bursting with ripeness for the best flavour. I remove the crusts before making the salad, but this is not essential.
- Dip the bread (preferably stale) briefly into cold water - it should be damp, not soggy - then tear it into pieces. Add the basil, tomatoes (cubed, seeds removed), onion (finely sliced), cucumber (peeled and diced), garlic (chopped) and parsley (chopped).
- Sprinkle with the vinegar and olive oil and toss well. Adjust the seasoning. Let the salad sit for 30 minutes, then dress with the eggs (hard-boiled, quartered) to garnish just before serving.