Enough tomato, chunked
Yesterday's baguette, in cubes or torn pieces
Two kinds of basil from your terrace or garden or windowsill or market or CSA box or store or neighbour or...?
Good olive oil
Salt, sugar, pepper
In the bottom of the bowl, put the bread, then the tomato. Ratio of about one third bread to two thirds tomato. Shake some vinegar (I used sherry) over the top; sprinkle a little sugar, more salt, lots of pepper. Dribble some oil. Set aside, covered, for an hour or so. Then tear up some basil leaves and toss over the top, and drizzle a little more oil.
The bread soaks up the delicious juices. This is a wonderful summer salad. Bizarrely, it works very well with nectarines, too. Picture to follow.