Panzanella, (otherwise known as 'that yummy tomato and bread salad Josh's Mum makes',) has been a staple at family barbecues for as long as I can remember. Sometimes, upon seeing it, I let out a little squeak of excitement and we all line up around the bench, plates in hands, deciding what to pile on. A few scoops of panzanella is always the first thing onto my plate and you can count on me to go back for seconds too. It's everything I love in one bowl; tomatoes, more tomatoes, bread and bocconcini. Be sure to season generously, and mix gently but well to ensure that each chunk of bread soaks up that zingy red wine vinegar and smooth olive oil.

What you'll need:
2 large tomatoes
300g cherry tomatoes (variety of your choice)
1 teaspoon caster sugar
200g bocconcini
1 loaf day-old sourdough
100ml extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
1/2 cup fresh basil, leaves torn
1 small red onion, sliced finely
Salt flakes and fresh cracked pepper

What to do:
Chop the tomatoes coarsely and randomly. In a large bowl, combine the tomatoes and sugar, and then season to taste with salt and pepper. Stand until juices have released (about half an hour).

Add the bread, olive oil, vinegar, onion and garlic. Toss to combine and stand for half an hour. Add basil, onion slices and bocconcini, season if needed, and enjoy!