Tasting Notes

This salad is out of this world, serves two. The bread is soaked with the juice from the tomato, the dressing lovely and a bit tart, the onions a bit sweet. It all adds up to something yummylicious, so different from most other salads.

What You Need

1 large Beefsteak tomato.

1/2 of a medium-sized red onion.

2 slices of stale bread.

5 tablespoons olive oil.

3 tablespoons red wine vinegar.

Salt and pepper.

Method

Cut up your tomato into quarters and then cut up the squares into small chunks and add into a medium-sized bowl.

Tear your bread into small pieces, add to the bowl.

Take your onion, slice thinly, add to the bowl.

Then add your olive oil and vinegar to the bowl. Mix well. Add salt and pepper to taste.

Place the bowl in the fridge for a couple of hours, mixing every once in a while.

Take the salad out of the fridge an hour or so before serving.