Tomato, bread and herb salad

Serves: 4

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• 700 gram(s) tomatoes (any well flavoured variety)
• sea salt
• 1 teaspoon(s) caster sugar
• 150 gram(s) day-old coarse-textured white bread (weight excluding crusts)
• extra-virgin olive oil
• 1 small red onion, peeled, halved and finely sliced into half-moons
• freshly ground black pepper
• 2 teaspoon(s) red wine vinegar
• 1 large handful each of basil, mint and flat-leaf parsley leaves

Method

1. Bring a medium-sized pan of water to the boil. Cut out a small cone from the top of each tomato to remove the core. Plunge the tomatoes into the boiling water for 20 seconds and then into cold water. Slip off the skins, quarter and cut into wedges and place in a bowl, sprinkling over a teaspoon of sea salt and the sugar, and leave for 30 minutes for the juices to run. In the meantime, tear the bread into 2cm chunks and place in a bowl. Tip the tomatoes into a sieve and drain the juices into a bowl, add 8 tablespoons of olive oil and 3 tablespoons of water. Sprinkle this on the bread and set aside for 10 minutes until it has been absorbed, stirring halfway through. The bread will take up the liquid like a sponge.
2. Just before serving the salad, place the tomatoes and onion in a large bowl, season with black pepper, sprinkle over the vinegar and toss. Tear the basil and mint leaves into 2 or 3 pieces and toss into the salad together with the parsley. Finally, gently mix in the bread and taste for seasoning.
3. Transfer the salad to a serving bowl or large plate and pour over another 4 tablespoons of olive oil. Recipe by Annie Bell

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