Remove the crusts from the bread and soak the white part in cold water for a few seconds. Pass through a strainer and press well. Using a clean kitchen towel, squeeze the bread tightly to remove all the water.

Put the bread in a dish, cover and refrigerate for about 2 hours.

Meanwhile whisk together the white wine vinegar, the extra virgin olive oil, salt and pepper until well mixed and set aside.

In a large serving bowl, combine the bread, onion, tomatoes, cucumber and basil until mixed. Pour over the dressing and stir well until all the vegetables are coated in the dressing.