Ingredients

Serve 4-6
120gm stale bread. (Panne Maggia Sourdough from Beano’s Bakery)
Extra virgin olive oil (Dunford Grove)
1 red onion
Salt and pepper
Approx 20 tomatoes of various varieties works well (Kakanui Produce, sweet medley cocktail)
Red wine vinegar (generous slug)
I large handful fresh basil

Vendors

Preheat oven to 140 degrees celsius
Tear bread into 2cm pieces
Massage olive oil into the bread and place on a baking tray into the oven and bake until golden, but not too crispy (about 10mins)
Slice red onion thinly
Cut tomatoes into bite sized wedges and place in a large bowl with the onions
Drizzle with good quality extra virgin olive oil and a generous slug of red wine vinegar
Season with black pepper and salt
Tear up basil and scatter over
Add bread and mix the salad
Leave for 10 mins and serve