Chicken panzanella with crumpet croutons

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• 250 g ripe vine tomatoes cut into bite-size pieces
  Ingredient note

  Source: 250g ripe vine tomatoes cut into bite-size pieces
• 2 each crumpets (110g total), cut into chunks
  Ingredient note

  Source: 2 crumpets (110g total), cut into chunks
• 2 tsp + 2½ tbsp extra virgin olive oil
  Ingredient note

  Source: 2 tsp extra virgin olive oil; Source: 2½ tbsp extra virgin olive oil
• ½ each large cucumber cut into chunks
  Ingredient note

  Source: ½ large cucumber cut into chunks
• ¼ each small red onion thinly sliced
  Ingredient note

  Source: ¼ small red onion thinly sliced
• 200 g cooked chicken breast torn into pieces
  Ingredient note

  Source: 160-200g cooked chicken breast torn into pieces; upper source range endpoint used for shopping.
• 20 g basil leaves
  Ingredient note

  Source: 15-20g basil leaves; upper source range endpoint used for shopping.
• 1 each small garlic clove grated
  Ingredient note

  Source: 1 small garlic clove grated
• ½ tsp Dijon mustard
  Ingredient note

  Source: ½ tsp Dijon mustard
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Put the tomatoes in a colander set over a bowl. Sprinkle over ½ tsp fine sea salt, toss gently and let stand for at least 15 mins.
2. Meanwhile, heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Toss the crumpet chunks with the olive oil in a bowl until well coated. Spread out on the lined tray and bake for 15 mins, turning halfway through, until golden and crisp. Or, air-fry the crumpet chunks at 180C for 8-10 mins, shaking the basket halfway through. Set aside to cool.
3. Remove the colander from the bowl and set the tomatoes aside. The tomatoes will keep chilled in an airtight container for up to two days (see tip). Add all the dressing ingredients and a pinch of salt to the tomato juices. Whisk to combine, then taste and adjust the seasoning, if needed.
4. Combine the tomatoes, cucumber, red onion, chicken, basil and crumpet croutons in a large bowl. Pour over the dressing and toss well. Let stand for 5 mins before serving so the croutons can soak up some of the dressing. The dressing will keep chilled in an airtight container for up to four days.