A VERY SIMPLE RECIPE PERFECT FOR A LIGHT LUNCH, OR A GREAT SIDE DISH
2 PUNNETS OF MIXED TOMATOES (DIFFERENT SIZES TOO IF POSSIBLE!), 3 TSPS SALT, PLUS MORE FOR SEASONING, 350G SOURDOUGH CUT INTO 1 INCH CUBES, 150ML FINO OLIVE OIL, 1 SMALL SHALLOT CHOPPED (APPROX. 2 TSP), 2 GARLIC CLOVES CHOPPED, 1 TSP DIJON MUSTARD, 2 TBSP FINO WHITE BALSAMIC, HANDFUL OF BASIL LEAVES
PLACE THE TOMATOES IN A COLANDER, COVER WITH SALT, MIX UP AND PLACE THE COLANDER ON TOP OF A MIXING BOWL. SET ASIDE FOR HALF AN HOUR. THE SALT WILL RELEASE JUICES FROM THE TOMATOES WHICH YOU WILL USE LATER FOR THE VINAIGRETTE. AFTER AN HOUR TAKE TOMATOES OFF THE MIXING BOWL AND WASH THEM UNDER COLD WATER TO REMOVE THE EXCESS SALT. DO RETAIN ANY TOMATO LIQUID IN THE MIXING BOWL.
MEANWHILE START TOASTING THE BREAD IN THE OVEN. PLACE IN A BAKING TRAY AND DRIZZLE WITH 2/3 TABLESPOONS OF OLIVE OIL, COATING THE BREAD THEN BAKE AT 180C FOR 15-20 MINUTES UNTIL BREAD BEGINS TO BROWN AND GO HARD. REMOVE FROM OVEN.
FOR THE VINAIGRETTE MIX THE JUICES FROM THE TOMATOES WITH THE SHALLOT, GARLIC, DIJON MUSTARD, FINO WHITE BALSAMIC AND THE REMAINING FINO OLIVE OIL.
FINALLY MIX THE TOMATOES AND BREAD TOGETHER AND COAT IN THE VINAIGRETTE. LEAVE IT TO SIT FOR AT LEAST HALF AN HOUR BEFORE SERVING TO ALLOW THE BREAD TO SOAK UP ALL THE JUICES. SERVE WITH BASIL LEAVES ON TOP AND SEASON WITH BLACK PEPPER.