Panzanella

|Italian bread salad. Simple and delicious|cherry tomatoes plum tomatoes tomatoes|200 g stale bread ciabatta loaf is ideal600 g ripe mixed tomatoes roughly choppedsea saltfreshly ground black pepper1 small red onion peeled and very finely slicedred wine vinegarextra virgin olive oila bunch of fresh basil|Tear the bread into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes this helps to dry it out.Place the tomatoes in a bowl and season with salt and pepper. Add the onion and bread to the bowl. Toss the mixture together with your hands then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt pepper vinegar or oil if needed.Tear in the basil leaves stir together and serve. Delicious with barbecued meats or roast chicken.|45.00 minutes|4|Jamie Oliver