Serves 6..
     1 kg ripe, mixed tomatoes (heirloom, cherry, yellow etc)
     1 tsp salt
     500g stale baguette (or sourdough)
     10 tbsp EV olive oil
     for the vinaigrette:
     1 shallot, finely chopped
     1 tsp Dijon mustard
     1 clove of garlic, crushed
     2 tbsp white wine vinegar
     freshly ground black pepper
     15 basil leaves

Cut the tomatoes in bit-size pieces then place in a colander over a bowl and toss with 1 tsp of salt. Set aside to drain the juices into the bowl for 15 minutes. 
Meanwhile, tear (or cut) the bread in 3cm pieces and toss with 3 tablespoons of olive oil.  Place on a baking tray and bake in the oven at 180’C for 15 minutes. Remove and allow to cool.
Now put the colander with tomatoes in the sink and use the bowl with the tomato juice to make the vinaigrette. To these juices add the chopped shallot, garlic, mustard and vinegar, then slowly whisk in the remaining olive oil.  Season with pepper and, if necessary, salt.
Finally mix in the tomatoes, the toasted bread and the basil. Leave to stand for 20 minutes, stirring occasionally, until the dressing is absorbed by the bread.
If you like you can also toss in some rocket leaves as I’ve done here.