Break up the bread and place the pieces in a large bowl. Cover with cold water. The bread will absorb the water like a sponge.

Finely slice the onion. If the flavour of your onions is too strong, soak them in cold water for about 10 minutes to reduce their pungency.

Peel and deseed the melon, then cube it.

Peel and finely slice the cucumber.

Drain and squeeze the bread to remove all excess water, then crumble it using your hands into a large bowl. There’s nothing worse than a too-watery panzanella, so just when you think you have squeezed it enough, go ahead and do it one more time.

Drain the onions and add these to the bread along with the melon and cucumber. Tear in the basil leaves.

Season with sea salt, a few grinds of black pepper, plenty of extra virgin olive oil and a dash of red wine vinegar. Taste and adjust the seasoning: your panzanella should have a good balance of fresh, vinegary, sweet, peppery, salty notes.

Refrigerate the panzanella for at least 30 minutes, then drape the prosciutto cut into ribbons over the panzanella and serve it.