Ingredients
- 1.6 kg of ripe tomatoes
- 1 red onion
- 2 slices of stale sandwich bread
- 8 cl of raspberry vinegar
- 10 cl of olive oil
- 10 sprigs of basil
- 4 tablespoons of ricotta salata
-
some vegetable pickles
Preparation
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Peel the tomatoes the day before, then cut them into cubes.
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Peel and slice the onion. Cut the bread into cubes. Rinse the basil.
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Mix the tomatoes, onion, bread, vinegar, olive oil and half of the basil in a salad bowl. Leave to marinate overnight in a cool place.
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Blend the mixture the same day in a blender until smooth, then refrigerate. If you prefer, remove the onion before blending.
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Serve in bowls with the ricotta salata, a dash of olive oil, pickled vegetables and a few basil leaves.
