Panzanella Salad with Langres

Preparation

• 1
  Rinse the tomatoes and cucumber under cold water. Halve the cherry tomatoes and slice the cucumber into thin rounds. Finely slice the red onion.
• 2
  Cut the country bread into cubes of about 2 cm. Toast them in a pan with a drizzle of olive oil for 3–4 minutes, until golden and crispy. Set aside.
• 3
  Cut the Langres into small pieces.
• 4
  In a large salad bowl, combine the cherry tomatoes, cucumber, sliced red onion, and raspberries. Drizzle with the remaining olive oil and the balsamic vinegar. Season with salt and pepper, then add the chopped basil, croutons, and pieces of Langres. Gently toss and serve immediately.