This traditional Tuscan salad really tastes of the summer. It’s really tomatoey because the juices of the tomatoes go into the dressing. Combine it with my aubergine spaghetti and you have a perfect dinner combo.

Serves 4-6.

1 kilo of tomatoes chopped into smallish pieces
2 teaspoons salt
1 large sourdough loaf cut in half and chunks of the middle ripped out and put on a baking sheet (leave the crust)
10 tablespoons of olive oil
1 red onion very finely diced
2 cloves of minced garlic
½ a teaspoon of Dijon mustard
2 teaspoons of maple syrup
2 tablespoons of sherry vinegar
Freshly ground black pepper
A sprig of basil
A sprig of parsley


Preheat the oven to 200°C.
Place the tomatoes in a colander over a bowl, add the salt and mix through to coat. Leave to one side for about 15 minutes occasionally tossing the tomatoes.
Sprinkle the bread chunks with 2 tablespoons of the olive oil and roast in the oven for about 10 minutes, till crunchy and golden.
Tip the tomatoes into a serving dish.
In the bowl with the juice from the tomatoes add the garlic, red onion, maple syrup, Dijon mustard and vinegar and a good grinding of pepper. Slowly whisk in the rest of the olive oil and season with salt to taste.
Put half the roasted bread into the bowl with the tomatoes and add the dressing and most of the  basil and parsley.  Toss together and leave to rest for half an hour.
Serve sprinkled with the rest of the roasted bread (I like a bit of crunch) and the chopped herbs.


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