In such heat, only a light Italian salad can be prepared in half an hour! If you divide into smaller portions, even twelve people will taste.
You will need:
- 1 kg of tomatoes
- 1 baguette
- 150 ml of olive oil
- 1 small red onion
- 2 medium-sized cloves of garlic
- 1st century sh. mustard
- 2nd century sh. red wine vinegar
- Freshly ground black pepper
- 12 finely chopped basil leaves
- Salt to taste
Production:
Cut the tomatoes into smaller pieces, put them in a sieve, under which there would be a bowl for the sauce. Sprinkle the tomatoes with salt, mix and leave for 15 minutes to drain the juice.
While the tomatoes are resting, preheat the grill to 180°C. Cut the baguette into bite-sized pieces, toss with a little oil and grill over indirect heat for about 15 minutes until the baguette is crispy but not too browned. Leave to cool.
Put the tomatoes aside, get a bowl of tomato juice. Finely chop the garlic and red onion, put them in a bowl. Also add red wine vinegar, add mustard. Toss with the remaining oil and sprinkle with salt and pepper.
Mix the toasted baguette together with the tomatoes in a bowl. Season again with salt and pepper.
Wait 30 minutes for the baguette to absorb the sauce before serving.
Delicious!
