Roughly tear 150 g (5½ oz) sourdough bread into chunks and toast in the oven. Mix with 3 roughly diced vine-ripened tomatoes. Dress with some extra virgin olive oil, red wine vinegar, salt, pepper and fresh basil. Rest at room temperature for 1–2 hours. Mix in half a small, finely chopped onion and serve spooned over a ball of burrata cheese or buffalo mozzarella.