Step 1: Chop the tomatoes into approximately 1cm pieces and place into a large mixing bowl with the cucumber, red onion and basil.

Step 2: Remove the crusts from the bread and cut into small pieces. Put the bread into a bowl and sprinkle with Verjuice. The bread should be moist but not soggy. Add the bread to the tomato mixture.

Step 3: In a separate bowl, mix the Extra Virgin Olive Oil & Vino Cotto together, then pour over salad and mix to combine.

Step 4: Finally drizzle the Red Wine Vinegar over the salad and season to taste with sea salt and freshly cracked black pepper and serve.