"Summer Panzanella"

Adapted from 'This Is A Cookbook: Recipes For Real Life' by Eli and Max Sussman

4 heirloom tomatoes or 6 plum tomatoes, cut into big pieces (I used 2 punnets of cherry tomatoes)
1 clove garlic, minced
1 Tbs red wine vinegar
1 Tbs balsamic vinegar
1 Tbs EVOO
1/4 cup olive oil (not EV)
1/2 cup basil leaved, packed, cut into chiffonade
1 loaf crusty sourdough bread, unsliced
1 ball mozzarella
Salt and pepper, to taste

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Preheat oven to 200°C (400°F)

Combine the tomatoes, garlic, vinegars, EEVO and basil in a large bowl. Salt and pepper to taste and set aside.

Tear the bread into 2cm pieces (the book said to cut the crusts off first but I tried both ways and I couldn't tell the difference) and put them on a baking sheet. Drizzle over the olive oil and salt to taste and toss everything together so it's all coated in oil.

Bake bread for 12 minutes or until crispy outside and still chewy inside.

Add croutons to bowl with tomatoes. Tear in mozzarella and toss everything together. Serve straight away.