This simple salad is a great way to use up stale bread and make the most of luscious ripe summer tomatoes. The sweetness of the tomatoes is balanced with good quality olive oil and a splash of vinegar. It is essential to have great bread too, make sure you use one with a good chewy crumb so it doesn't go soggy. Add to that tomatoes' best friend basil and the salty sting of Parmigiano Reggiano and you have a delicious summer winner.
Serves 6 as a side
Prep time: 10 minutes
Total time: 25 minutes
200 grams day-old sourdough loaf (about 4 thick slices), coarsely torn
100 ml extra virgin olive oil
25 ml balsamic vinegar
1 garlic clove, crushed
5 mixed ripe tomatoes, roughly chopped
1 small red onion, finely sliced
½ bunch basil leaves
120 grams Parmigiano Reggiano, shaved
Salt and pepper
- Toast or lightly char the bread.
- Place the oil, vinegar and garlic in a bowl, add the bread and toss together. Add the tomato and onion and tear in the basil leaves.
- Toss again, season to taste and serve immediately with the shaved parmigiano on top.