Place 1kg ripe tomatoes (chopped) in a colander set over a bowl and season with 2 tsp salt. Stir to coat. Set aside to drain, tossing occasionally. Leave for at least 15 minutes.

In a large bowl, mix together 340g stale sourdough bread cut into cubes with 2 tbsp (30ml) olive oil. Spread onto a baking sheet and bake in the oven for about 15 minutes at 180c until crisp and firm. Remove from oven and let cool.

Place the tomato juice that has accumulated under the colander in a small mixing jug, along with 1 small shallot finely chopped (around 2 tbsp), 2 garlic cloves, finely chopped (around 2 tsp), 1 tsp Dijon mustard, and 2 tbsp cider or red wine vinegar. Whisk in 120ml olive oil. Season to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add small basil and parsley leaves. Let rest 30 minutes before serving, to let the dressing get absorbed by the bread.

Optional: add some thinly sliced fennel when dressing the salad to add a nice crunch.