Panzanella, when the tomatoes are good

Ingredients

• 800g ripe tomatoes, mixed sizes
• 300g stale sourdough, torn
• 1 small red onion, sliced thin
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• A large handful of basil
• Salt

Method

1. Tear the tomatoes over a bowl, salt them well, and leave for 20 minutes. Do not skip this — the juice is the dressing.
2. Toast the torn bread in a dry pan or a hot oven until dry and patched with colour.
3. Soak the onion in the vinegar for 10 minutes to take the edge off it.
4. Toss everything together with the oil and the collected tomato juice. Wait 10 minutes before eating.