Panzanella Tuscan Bread & Tomato Salad - cooking recipe

Ingredients

1 None onion, peeled and finely diced
3 cloves garlic, peeled, 1 left whole, 2 finely chopped
2 lbs ripe tomatoes, coarsely chopped
1 cup black olives, stoned
4 tbsp capers, rinsed and drained
3 tbsp balsamic vinegar
1 tsp honey
9 tbsp olive oil
1 loaf day old ciabatta, cut into 6 thick slices
1 bunch basil leaves, coarsely chopped

Preparation

Mix the onion, chopped garlic, tomatoes, olives and capers in a large bowl. Whisk the vinegar, honey, salt and pepper and 4 tbsp of the oil to make a dressing. Drizzle it over the salad and coat the ingredients well then chill for an hour.
Preheat the oven to 400\u00b0F. Brush the rest of the oil over both sides of the slices of bread, put them on a baking sheet and bake for 5-8 mins, turning them once.
Cut the whole garlic clove in half and rub it over the baked bread slices, then cut them into chunks. Add to the salad with some of the basil leaves. Garnish with a few small basil leaves.