Little more than torn stale bread, ripe tomatoes, cucumber and torn basil, this Tuscan salad is surprisingly good. A dressing of verdant green extra virgin olive oil and red wine vinegar, plus a hint of garlic, melds the flavours beautifully. I have seen other ingredients added – finely sliced onion, capers and black olives, for example – but I prefer this simple combination. Grilling the bread and lightly roasting the tomatoes may not be authentic, but I think it enhances the flavour; it also enables the salad to hold up for a little longer.