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Ingredientes
- 250g staled Italian-style bread cut into chunks
- 1 small red onion (I used a half a large) cut into very fine half-moons
- 60ml red wine vinegar
- 500g ripe (or even over-ripe) tomatoes
- 1/2 clove garlic, microplaned
- 2 tsp salt flakes
- pinch caster sugar
- 125ml extra virgin olive oil
- large bunch basil
- and sugar.
Direcciones
- Leave the chunks of bread out in the open to continue drying while you get on with the salad.
- In a large bowl that will fit all the ingredients, steep the onion in the red wine vinegar for at least 10 minutes. Add the garlic, salt and sugar.
- cut tomatoes in half, and use your finger to remove most of the seeds and it's jelly. Cut up roughly and scrape into the bowl with the onion. Tear in half the basil leaves, toss it all about, cover and set aside until ready to serve.
- Before serving, tear over the remaining basil leaves.
- or half and half basil and parsley.
- Can be served immediately, but is best left to stand for an hour or up to a day.
- Serves 4-6 as a side
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 263 | 59% |
| Total Fat 29.7g | 37% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1573mg | 66% |
| Potassium 125mg | 4% |
| Total Carbs 37.77g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.16g | 2% |
| Protein 7.62g | 12% |
