Tomato, red onion, Basil Vinegar, parmesan and toasted bread salad

Step  0: Preheat your oven to 160C fan. Tear up the bread into large chunks and toss in a bowl with the olive oil and salt and lay in a single layer onto a baking sheet and bake for around 10 minutes. The bread should still be slightly soft in the center.
Step  1: Place the sliced red onions in a small bowl and add a pinch of salt and 2 tbsp Basil Vinegar. Mix and set aside whilst you prepare your tomatoes.
Step  2: Chop the tomatoes into all sorts of different sizes and shapes. Keep them chunky, similar size or bigger than the toasted bread. Place into your serving bowl.
Step  3: Add the parsley, mint leaves, olive oil, and remaining basil vinegar to the tomatoes, along with the toasted bread.
Step  4: Mix well and season to taste.
Step  5: Serve with shavings of parmesan using a vegetable peeler.

Prep: 15 minutes
Cook: 10 minutes

Serves 4 people

Such a simple salad, but at the peak of tomato season, this cannot be beaten. Don’t be scared to increase the olive oil and vinegar, this will only mean more dressing for the bread to absorb. The basil vinegar does wonders to bring out the natural sweetness of the tomatoes.

Ingredients

For the toasted bread:
250g sourdough or any loaf bread of your choice
3 tbsp Early Harvest Olive Oil
½ tsp salt
For the salad:
2 medium red onions, sliced
25g parsley, chopped
20g mint leaves
800g Tomatoes
50ml Verdemanda Olive oil
4 tbsp Basil Vinegar
50g Parmesan

Method

Step 0: Preheat your oven to 160C fan. Tear up the bread into large chunks and toss in a bowl with the olive oil and salt and lay in a single layer onto a baking sheet and bake for around 10 minutes. The bread should still be slightly soft in the center.
Step 1: Place the sliced red onions in a small bowl and add a pinch of salt and 2 tbsp Basil Vinegar. Mix and set aside whilst you prepare your tomatoes.
Step 2: Chop the tomatoes into all sorts of different sizes and shapes. Keep them chunky, similar size or bigger than the toasted bread. Place into your serving bowl.
Step 3: Add the parsley, mint leaves, olive oil, and remaining basil vinegar to the tomatoes, along with the toasted bread.
Step 4: Mix well and season to taste.
Step 5: Serve with shavings of parmesan using a vegetable peeler.

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