This traditional Italian bread and tomato salad is a great way to use up a stale loaf
SERVES 6 Thinly slice ½ red onion and place in a bowl of cold water with a pinch of salt and leave to soak for 1 hour. Place 8 plum and 5 cherry tomatoes in a colander set over a bowl. Sprinkle with ½ tsp salt and let drain. Tear 200g stale bread into chunks, place in a large bowl and moisten with 1/3 cup white wine vinegar. Drain onion and add to bowl, along with 1 chopped yellow capsicum and 1 tbsp capers. Gently press tomatoes with your hands to squeeze juice into a small bowl. Reserve juice and transfer tomatoes to bowl with bread. Add one small minced garlic clove to tomato juice, then whisk in 1/3 cup olive oil. Season to taste. Pour dressing over salad and toss thoroughly. Roughly tear half of 15 basil leaves and sprinkle on top. Let sit for 30 mins to 1 hour. Serve in bowls and garnish with remaining basil leaves.
Edited extract from Bread Is Gold by Massimo Bottura (Phaidon, $49.95)