There’s something deeply satisfying about food that asks very little of you but gives a lot in return. This is one of those dishes. Built around ripe tomatoes, toasted sourdough, and a sharp, herby dressing, it’s a celebration of simplicity done well.
It’s best thought of as a salad that doesn’t try too hard. No complicated technique, just good ingredients coming together in a way that feels generous, fresh, and slightly chaotic in the best possible way.
Ingredients
- 1 medium sourdough loaf, diced
- 600 g ripe tomatoes (I used a selection of Adora, Natoora and M&S Winter Sunset Selection but you can use whatever you can get your hands on), roughly chopped
Dressing:
- 1 small shallot, diced
- 2 garlic cloves, finely grated or chopped
- A large handful of fresh basil, torn or roughly chopped
- A few springs of fresh thyme removed from the stalks
- 1 tsp of Dijon mustard (optional)
- 3–4 tbsp extra virgin olive oil, plus extra to finish
- 1–2 tbsp red wine vinegar
- Sea salt and black pepper, to taste
- Optional: cucumber, capers, mozzarella
Method
Preheat the oven to 180–200°C. Spread the diced bread onto a baking tray, drizzle lightly with olive oil, and bake for 10–15 minutes or until golden at the edges and crisp, but still with a little chew in the centre. Set aside.
Place the chopped tomatoes in a colander over a large bowl and season generously with salt. Leave them for approximately 30 minutes so they begin to break down and release their juices.
Remove the colander with the tomatoes and set aside. Add the shallots, garlic, mustard and red wine vinegar to the tomato juice. Stir and let it sit briefly so everything starts to soften and mingle.
Tip in the tomatoes, toasted bread and gently fold it through the tomato mixture.
Finish with basil, thyme and a generous drizzle of olive oil. Toss lightly so everything is coated but still textured.
Taste and adjust with more salt, pepper, or vinegar if needed. Let sit for about 10-15 minutes before serving, allowing it to soak up all those juices.
Tips for the best result
What makes this dish work is restraint. It’s tempting to rush it, but a few small details make all the difference.
Use the best tomatoes you can find. If they’re really good, you’ll taste it immediately.
Day old sourdough is ideal. Fresh bread tends to collapse too quickly, whereas slightly stale bread holds its structure and absorbs flavour more slowly.
Salt the tomatoes early. It draws out their natural juices, which become the base of the dressing and is where most of the flavour lives.
Don’t mix everything too far in advance. The bread should still have contrast in texture when served, so combine just before eating.
Let it sit briefly after mixing. Ten to fifteen minutes is enough for the flavours to come together without losing that essential crunch.
Adjust at the end. If it tastes flat, it usually needs a touch more salt or vinegar rather than extra oil.