1. Make breadcrumbs from the stale ciabatta (use a food processor or put the bread into a re-sealable bag and roll over with a rolling pin until you get breadcrumbs).
2. Finely slice the whole onion into rings (ideally on a mandolin) then submerge into cold water and set aside for half an hour (this removes the raw onion edge).
3. In a bowl mix together the garlic, chopped parsley, red wine vinegar, olive oil and salt.
4. Assemble the salad by lining a dish with a layer of onion, followed by the cucumber then tomato. Dress with half the vinaigrette and top with half the breadcrumbs. Repeat this with remaining ingredients. Set aside in the fridge for 2-3 hours for the flavours to develop.
Chef's Tip: Buy the best, freshest tomatoes and Spanish onion you can for this recipe for the ultimate flavour