Serves 4
(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