Preheat the oven to 100C/ fan 80C/ Gas ¼. Slice or tear the bread into chunks, each about 3cm. Scatter the bread over a large baking tray. Bake for 10 minutes until lightly dried but not coloured, turning the chunks halfway through the cooking time. Leave to cool.
Place the bread in a large serving bowl. Peel and dice the cucumber. Roughly chop the tomatoes and the roasted peppers and finely slice the onion. Add all the vegetables to the bread and stir well. Leave to stand for 30 minutes so that the bread can absorb some of the juices from the tomatoes.
Whisk the oil, sherry vinegar, sugar, a pinch of salt and plenty of freshly ground black pepper together in a small bowl. Toss the vegetables and bread with the basil leaves. Pour over the dressing and mix lightly. Serve.
See more Salad recipes