PANZANELLA

Submerge slices of day-old Tuscan-style bread in a bowl of water. Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and place in a large bowl.

Squeeze cherry tomato juices into bowl before adding the tomato halves to the bread mixture.

Add red onion strips, virgin olive oil, and red wine vinegar to bowl

Tear basil leaves and toss into salad mixture. Salt and pepper to taste. Toss well.

Let rest in fridge for a few hours for all the flavours to amalgamate.