Panzanella Tuscan Bread Salad

PREPARE: Heat the oven to 220°C / 425°F / Gas 7, and line an oven tray with baking paper.
CHOP THE TOMATOES: Cut the tomatoes into bite sized pieces, put into a colander set over a bowl to catch the juices, stir through the sea salt and allow to drain for 10-15 minutes, stirring occasionally.
ROAST THE BREAD: Tear, or cut the baguette/ciabatta into bite sized cubes and place onto the prepared tray. Stir the crushed garlic into the olive oil, then drizzle the oil mixture all over the bread, tossing well with your hands to ensure the bread is coated. Bake in the preheated oven for 8-10 minutes until golden brown and aromatic.
PREPARE OTHER INGREDIENTS: Cut the salami into thick slices, then fry together with the rosemary leaves in a little oil for 2-3 minutes until golden and starting to crisp. Drain on a plate lined with paper towel. Peel, halve and slice the onion finely and tear the basil leaves in half, then set aside while you make the dressing.
MAKE THE DRESSING: To make the dressing, whisk together the juice from the tomatoes, vinegar, mustard, and sugar. Drizzle in the olive oil while whisking, then season to taste, going gentle on the salt as the salami has plenty.
TOSS AND SERVE: To serve, toss the toasted bread with the tomatoes, salami, and onion, pour over the dressing and mix well to combine. Let sit for 10 minutes before tossing again, scatter over the basil and parmesan just before serving.