Tomato and bread salad
Foto’s: Micky Hoyle Galery
10 minutes
(Serves 4)
- 400 g ripe tomatoes
- 5 ml coarse salt
- 90 ml olive oil
- 30 g fresh basil leaves, torn
- 1 red onion, finely chopped
- 150 g rye bread
- 100 g black olives, stoned
Halve tomatoes and remove seeds. Cut into chunks and put in a large bowl. Sprinkle with coarse salt and olive oil. Add basil and onion. Mix well. Break bread into pieces and add, with the olives, to the salad.
- Assistent Lynnae Janse van Rensburg
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