Photo: Marina Oliphant
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Ingredients
- 4 thick slices sourdough bread (toasted)
- 3 ripe tomatoes (chopped)
- 1 Lebanese cucumber (unpeeled and chopped)
- 1 small red onion (chopped)
- 1/2 cup basil leaves (torn
- 120ml extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic (finely chopped)
- pinch sugar
- salt and cracked black pepper
- 100g Ligurian olives (available from delicatessens).
Method
Tear 4 thick slices sourdough bread (toasted) into 1cm pieces and combine in a bowl with 3 ripe tomatoes (chopped), 1 Lebanese cucumber (unpeeled and chopped), 1 small red onion (chopped) and 1/2 cup basil leaves (torn). In a small bowl, whisk 120ml extra virgin olive oil, 2 tbsp red wine vinegar, 2 cloves garlic (finely chopped), pinch sugar, salt and cracked black pepper. Pour dressing over salad, toss gently and top with 100g Ligurian olives (available from delicatessens).
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