This is a classic Tuscan recipe that is great for using up dry bread - its fresh flavours make it a perfect summery side dish or even a meal in itself. Ingredients (serves 4): 500g ripe tomatoes, chopped into small chunks 1 large red onion, thinly sliced 500g white bread (preferably a couple of days old) 3 stalks of celery, finely chopped A large bunch of parsley, finely chopped 10-15 basil leaves, roughly torn 8 tablespoons extra virgin olive oil 5 tablespoons red wine vinegar Method: Put the thinly sliced onions in a bowl of cold water sprinkled with a little salt and a splash of vinegar. Break the bread into chunks and put into a bowl with just enough cold water to cover the bread. Leave it for around 10 minutes to soften before squeezing it out with your hands and crumbling it into a large serving bowl. Drain and rinse the onions then put them into a separate bowl along with the tomatoes, celery, parsley and basil. Dress with the olive oil and vinegar and add salt and pepper to taste. Mix well, then add to the bread and mix again.