Panzanella

Break the dry bread into bite-size pieces. Cut the onion into segments, chop the tomatoes roughly and remove the stones from the olives. Crush half the basil with a pestle and mortar with some black pepper, garlic and coarse salt. Mix it with the oil and vinegar. Pour the dressing over the salad adding more olive oil if necessary and mix well. Leave to stand for half an hour. Serve sprinkled with the remaining basil leaves.