Tomato Bread Salad

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Tomato Bread Salad

From Stonesoup
I’ve given you the minimalist, bare bones version of this salad. Feel free to embellish.

A little jamon might be nice (if there’s one thing I’ve learned from my time spent in Spain is that jamon is always a good idea). A small handful of basil or parsley or even some rocket might be good for some greenery. It’s up to you really.

Enough for 4
8 medium very ripe tomatoes
1/2 loaf rustic bread, preferably sourdough and preferably a day old
1T sherry vinegar
3T extra virgin olive oil

1. Chop tomato into large chunks and place in a bowl, squash gently with a spoon to release their juice.

2. Tear bread into chunks a similar size to the tomato and add to tomatoes.

3. Add vinegar and oil and toss to combine. Taste and season.

4. Allow to stand for 10 mins but no longer than an hour.