Ingredients
- 500 g of day-old country bread
- 2 cloves of garlic
- 2 tablespoon(s) of cider vinegar
- 500 g ripe and juicy beefsteak tomatoes
- 1 bunch of fresh basil
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Olive oil
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Salt, freshly ground pepper
Preparation
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Cut the country bread into slices (if you don’t have any from the day before, today’s will do).
Peel the garlic and rub the cloves on each slice to flavor it. -
Place the bread in a large dish with high sides and moisten it with the vinegar and 20 cl of water.
Leave it to soak like this while you prepare the rest. -
Rinse the tomatoes and cut them into cubes of about 2 cm on each side. Collect the juice and pour it over the bread. Rinse and slice the basil. Reserve the basil and tomatoes in a salad bowl in the fridge.
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Crumble the bread between your fingers. Add the tomatoes, basil and 6 tbsp. tablespoon of olive oil. Salt and pepper.
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Mix everything, cover and refrigerate until the last minute. Add a dash of olive oil when serving.
