This is a traditional Tuscan dish. However, I like to keep the crusts on the rolls, rather than use bread, as I like both the look and texture it gives. I also prefer it not sprinkled with water as is often done. It is very important to have good, ripe tomatoes.
Preparation 10 mins
2 (140g) day old Italian style bread rolls
4 very ripe tomatoes, coarsely chopped
1 small red onion, diced finely
2 small Lebanese cucumbers, coarsely chopped
½ cup fresh basil leaves, torn into small pieces
¼ cup (60ml) extra virgin olive oil
1 tablespoon (20ml) red wine vinegar
salt and freshly ground black pepper
- Tear the bread into small pieces and place into serving bowl. (Sprinkle with 1 – 2 tablespoons water if desired). Add tomatoes, onion, cucumber and basil.
- Combine oil, vinegar, salt and pepper and pour over bowl, tossing well.
- Allow to stand for 30 minutes to the flavours can develop.
Lyndey’s Note: If you like you can cut the rolls in half and char-grill before tearing up.