200g/7oz cherry tomatoes, halved
½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced
1 garlic clove, crushed
1 tbsp roughly chopped fresh flatleaf parsley
2 red onions, finely sliced
salt and freshly ground black pepper
2 tsp soft brown sugar
50ml/2fl oz extra virgin olive oil
pinch dried oregano
1 tbsp red wine vinegar or balsamic vinegar
pinch sea salt
150g/5½oz stale sourdough or ciabatta, ripped into small pieces