Panzanella

Peel and halve the garlic clove. Rub it round the inside of a salad bowl. Finely slice the onions and cut the cucumber into hearty chunks. Crumble the bread into the bowl, together with the onion and cucumber. Tear the tomatoes over the bowl, letting all of their juices be absorbed by the mixture. Mix the olive oil with the white wine vinegar, add the seasoning, then pour it over the salad. Delicately rub everything through with your hands. Tear the basil leaves and scatter them on the top. (Don’t cut the basil leaves as it impairs their flavour.)