(v, vg, optional gf)
250 gms Sourdough Bread (optional: choose gluten free variety, if preferred)
4 large Sweet, Ripe Tomatoes
1 small Red Onion, thinly sliced
Handful Basil Leaves, torn
Handful Continental Parsley Leaves, torn
2-3 tbs Balsamic Vinegar
4 tbs Olive Oil
Optional: freshly cracked black pepper (to taste)
- Preheat oven to 180°C
- Break bread up into bite-sized chunks, and bake in oven for approximately 5 minutes until golden and toasted all over. Allow to cool.
- Roughly chop tomatoes, retaining juices, seeds and flesh. Place tomatoes, red onion and fresh herbs into a serving bowl.
- Add cooled bread and dress with balsamic vinegar and olive oil.
- Gently toss salad, seasoning to taste