Tear the bread into large pieces, put it in a large bowl and soak it with water.

Slice thinly the onion and soak it in cold water, to shade its strong taste. Chop the tomatoes and collect them in a bowl.

After 10 minutes, when the bread is soft, squeeze it, crumble it with your hands, put it in a large bowl and dress it with the well drained onion, the chopped tomato, morsels of mozzarella and fresh basil, torn roughly with your hand.

Season with salt and drizzle generously with of extra virgin olive oil, then pour a small quantity of white wine vinegar. If you prefer a more delicate vinegar, opt for an apple cider vinegar.

Set aside for half an hour in the fridge, then it’s ready to be eaten.