This is such a good salad to make towards the end of the summer when the tomatoes are at their best. It’s actually probably not worth bothering with any other time of the year, unless you are somewhere hot where they are in season. It is also a good way to use up bread that is no longer as fresh as it could be.
This salad doesn’t keep so well so it is best eaten as soon as made.
500g really good quality fresh tomatoes
250g good quality bread (e.g. sourdough). It doesn’t need to be overly fresh
good olive oil, about half a cup
Juice of about 1/2 a lemon
Chop the tomatoes and bread into roughly equal sized chunks (about 2cm squares). Toss them with the remaining ingredients and eat.