Another recipe from ” Sea & Shore” by Emily Scott. It’s delicious on its own but also goes very well with bream or mackerel. This is best in late summer when home rown tomatoes are at their very best.
Ingredients
- 4 slices day-old sourdough bread broken into chunky croutons
- 800 g mixed tomatoes at room temperature, chopped & deseeded
- 15 basil leaves torn
- 1 small bunch mixed tarragon , chives and parsley chopped
- 350 g stoned black olives drained and halved
- 200 g spring onions trimmed and thinly sliced
- 120 ml olive oil
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 170 C, 150 Fan Gas 3.
- Spread the sourdough croutons over a baking sheet and bake in the oven for 10-15 minutes until golden.
- Meanwhile make the salad. Put the chopped tomatoes in a large bowl and add all the other ingredients including the croutons when cooked, Season with salt and pepper and toss together.
- Allow to sit for 10 minutes before serving.
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