Serve 4-6
120gm stale bread. (Panne Maggia Sourdough from Beano’s Bakery)
Extra virgin olive oil (Dunford Grove)
1 red onion
Salt and pepper
Approx 20 tomatoes of various varieties works well (Kakanui Produce, sweet medley cocktail)
Red wine vinegar (generous slug)
I large handful fresh basil
Preheat oven to 140 degrees celsius.
Tear bread into 2cm pieces. Massage olive oil into the bread and place on a baking tray into the oven and bake until golden, but not too crispy (about 10mins).
Slice red onion thinly.
Cut tomatoes into bite sized wedges and place in a large bowl with the onions. Drizzle with good quality extra virgin olive oil and a generous slug of red wine vinegar.
Season with black pepper and salt. Tear up basil and scatter over. Add bread and mix the salad. Leave for 10 mins and serve.
