Tuscan tomato & bread salad
Tuscan tomato & bread salad
SERVES 4
- 700g mixed tomatoes, sliced, halved or quartered
- Maldon sea salt and black pepper
- 1 tsp caster sugar
- 6 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp red wine vinegar
- 1 small ciabatta (or other rustic Italian loaf), about 300g and ideally a day or two old
- 100g pitted green or black olives or a mixture
- 6 tbsp chopped flat-leaf parsley plus a few basil leaves
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Place the prepared tomatoes in a bowl, toss with 1 tsp sea salt and the sugar and set aside for 30 minutes. Drain in a sieve, collecting the juices in a bowl below. Add the oil and vinegar to the juices and season with a little pepper.
Remove the crusts from the ciabatta, tear the crumb into 2.5cm chunks and place in a large serving bowl. Evenly drizzle over the dressing and set aside until absorbed.
Toss the tomatoes with the bread and olives, cover and set aside for 30-60 minutes for the bread to soften further. Gently mix in the parsley just before serving. Finish with a splash more oil and the basil.
