Tuscan Panzanella Bread Salad

HEAT THE OVEN: to 220°C / 425°F / Gas 7. Line a tray with baking paper.
CHOP TOMATOES: Cut into bite-sized pieces, place in a colander over a bowl, sprinkle with sea salt, and let drain 10–15 minutes, stirring occasionally.
500 g ripe, juicy tomatoes, 1 tsp sea salt
TOAST BREAD: Tear or cut bread into cubes, place on the tray. Mix olive oil and crushed garlic, drizzle over bread, toss well, and bake 8–10 minutes until golden and aromatic. If your bread really soaked up the olive oil, drizzle over a little extra before it goes in the oven.
300 g day-old baguette, ciabatta, or similar, 4 tbsp olive oil, 1 clove garlic
COOK SALAMI: Slice thickly, fry with rosemary leaves in a little oil for 2–3 minutes until crisp. Drain on paper towel.
100 g spicy Italian salami (or chorizo), 2 sprigs fresh rosemary
PREP VEG: Peel, halve, and finely slice onion. Tear basil leaves in half.
1 large red onion, 1 large bunch fresh basil
MAKE DRESSING: Whisk tomato juices, vinegar, mustard, and sugar. Slowly whisk in olive oil. Season, keeping salt light as salami is already salty.
2 tbsp red wine vinegar, 1 tsp mustard, 1 tsp white sugar, 100 ml 3½ fl oz olive oil, Sea salt and black pepper
ASSEMBLE: Toss bread, tomatoes, salami, and onion with dressing. Rest 10 minutes, toss again, then scatter basil and parmesan before serving.
Plenty of shaved Parmesan cheese