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Ingredients
Method
- 300g sourdough baguette, roughly torn into chunks
- 1 sliced red onion
- 1 peeled garlic clove
- 600g mixed heritage tomatoes, cut into wedges
- 3 plum tomatoes, cut into wedges
- Handful of basil leaves
- For the Dressing
- 60ml olive oil
- 25ml red wine vinegar
- 15ml balsamic vinegar
- Heat a griddle pan over a high heat and brush the sourdough pieces with some oil and salt. Griddle until charred, then rub with the garlic clove.
- Mix the oil and vinegars in a large bowl with some seasoning. Toss in the bread, tomatoes, onion and basil leaves, and mix well. Season to taste, leave to stand for 10 mins, then serve.
10 mins
4 serving
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