500g stale bread

5 San Marzano tomatoes

Balsamic Vinegar of Modena PGI

salt

1 handful oregano

15 anchovy fillets

170g pitted olives stuffed with pepper

1 handful oven baked black olives

1 Tropea onion

1 cucumber

1 bunch of basil

The first rule for Jamie Oliver’s Panzanella is that bread should be torn into small pieces by hand to prevent the pressure of the knife blade from causing the air in the bread holes to escape. Put the bread pieces in a large salad bowl. For the same reason as above, after slicing the tomatoes coarsely, tear them by hand to favour the release of juice that will be poured onto the bread, then dress everything with a dribble of Balsamic Vinegar of Modena PGI, a pinch of salt (not too much) and oregano, then stir well.

Dissolve the anchovies in their preservation oil over low heat and pour the resulting hot sauce onto the bread.  Add the green olives with their liquid and the black olives.

Slice the onion very thinly: this is a key step because, let’s say it, thin onion is a pleasure for the palate, but an extra 2mm thickness can turn the pleasure into a punch in the stomach. Dice the cucumber and add it to the Panzanella.

Leave the preparation to rest for a whole day before serving, stirring from time to time to blend the flavours.

Complete with basil leaves and strips.