Prep Time 10 mins | Serves 4
There’s nothing better than savouring the rich flavour of tomatoes as the weather warms up. This Tuscan classic makes a filling lunch due to the large chunks of bread. Stale bread is best because it soaks up all the juices, and it reduces your wastage. In a large non-metallic bowl combine 300g very ripe, roughly chopped tomatoes (such as cherry, plum, grape, roma or heirloom), 300g stale bread, torn into chunks, ¼ cup olive oil, 2 tbsp balsamic vinegar and a handful each chopped basil and parsley. Season to taste with salt and pepper and serve.
Writer’s note: This post first appeared as a feature at HIJACKED on September 23, 2014
Happy Cooking and Keep Smiling,