Serves
2 People
Cooking Time
30 minutes
Season
Dietary
Here’s our version of the classic tuscan tomato and bread salad with a few twists. Using soy sauce in the dressing really brings out the umami flavour naturally found in tomatoes. Make sure your tomatoes are room temperature to maximise this flavour!
Ingredients
750g Tomatoes (Mix of Beef and Cherry Tomatoes)
1 Red onion (Sliced)
200g stale bready such as Ciabatta or Baguette
3 Cloves Garlic (Skins on)
2 tbsp Soy Sauce
2 tbsp Red Wine Vinegar
6 tbsp Olive Oil
1 tbsp Capers
1 handful of Basil
2 tbsp Pumpkin Seeds (Toasted)
Method
Step 1.
Pre heat your oven to 180c. Tear your bread into chunks and place on a baking tray. Drizzle with a little olive oil and a pinch of sea salt. Bash the garlic with a knife and place amongst the bread. Bake in the oven for 10 mins until crispy. Set aside.
Step 2.
To a large salad bowl or mixing bowl add your onion, capers, soy sauce, red wine vinegar and olive oil and mix well. Leave to sit for around 10 mins.
Step 3.
Roughly chop your tomatoes, cutting the cherry tomatoes in half and the beef into large chunks. Add the tomato to the bowl and mix well. Add the bread and toasted pumpkin seeds and tear in some basil.
Step 4.
Leave to sit for around 10 mins before serving so the bread can soak up the delicious juice from the tomatoes!
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Recipe by Martin Hill
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