River Cottage

Preheat the oven to 180°C/Gas Mark 4.

In a roasting tray, toss the bread with half the olive oil then bake it, shaking the pan occasionally, until golden and crispy.

You can miss out this step – many Italians would – but it adds texture and flavour, which I like.

Leave to cool, then toss with the onion, cucumber, tomatoes (including all their juices) and capers in a large serving bowl.

In another bowl, whisk the rest of the olive oil together with the wine vinegar and sugar.

Pour this dressing over the salad and season generously with salt and pepper.

Tear the basil over and toss it all together.

Taste for seasoning.

You can either serve the salad straight away, or leave it to stand at room temperature for an hour or so, to let the flavours blend.