Panzanella is proof that the best recipes are often born of scarcity, not abundance. For centuries Tuscan peasants gave yesterday's bread a second life - soaking it with ripe tomatoes, onion, basil, vinegar and good olive oil. No fuss, no cooking. Just wit and a single dish that knows what to do with the summer heat.

Today the recipe gets burrata and turns a little grander, but the soul stays the same. For four portions you need: 300 grams of yesterday's focaccia cut into cubes, 500 grams of cherry tomatoes in various colours, one small cucumber, one small red onion, six small burrata, two tablespoons of capers, a good handful of fresh basil, five tablespoons of extra-virgin olive oil, two tablespoons of red-wine vinegar, sea salt and freshly ground pepper.

First heat the oven to 180 degrees. Cut the focaccia into cubes of two or three centimetres, drizzle a little oil, toss and bake for about 12 minutes until it browns and turns crunchy. Let it cool. Wash the tomatoes, halve them, put them in a large bowl with a pinch of salt and leave them 15 minutes to release their juices - those juices are half the flavour.

The onion is where most people go wrong. If you want a milder taste, soak it in ice water for ten minutes before adding it. For the dressing, mix the vinegar with salt and pepper, then slowly pour in the oil, stirring, until it binds. Add the cucumber, onion, capers and most of the basil to the tomatoes, drizzle over the dressing and toss gently.

And here is the key trick: do not add the focaccia too early. Ideally about ten minutes before serving, so it soaks up the juices without losing its texture entirely. Arrange the salad on a platter, place the torn-open burrata on top, finish with the remaining basil, a little oil, pepper and flakes of sea salt. Leave it for ten minutes for the flavours to come together. Eat it at room temperature - cold kills both the tomato and the basil, and here they are the stars.