Slice the stale bread into thick slices and soak them in a bowl of cold water.

Pour 2 tablespoons extra virgin olive oil into a small frying pan, add the finely sliced onions, season with a pinch of salt, and stew them over medium heat for 5 to 8 minutes, until softened. Pour in one tablespoon of red wine vinegar and reduce, about 3 minutes. The onions will be now nicely caramelized.

Pour 4 tablespoons extra virgin olive oil into a large frying pan, add the cubed squash and carrots, the fresh herbs, and season with a generous pinch of salt.

Brown the vegetables for about 20 minutes, until they are soft inside and golden brown on the outside.

In the meantime, squeeze the bread to remove any excess water and crumble it with your hands into a large bowl.

Add the vegetables to the crumbled bread along with the olives, season with a drizzle of olio nuovo, apple cider vinegar, salt and freshly ground black pepper.

Mix the vegetables with your hands to distribute the dressing evenly. Set aside for at least half an hour before eating.