Mediterranean ingredients are essential for the summer table. Ripe tomatoes, kalamata olives, torn basil leaves, olive oil and Italian-style bread tossed together and topped with parmesan cheese make my summer’s day.
6 large tomatoes, sliced into quarters
1 cup of torn stale Italian-style bread
1 small red onion, peeled, halved and sliced finely. Put the sliced onions in salted cold water before using it. This method helps the onion keep fresh and crunchy.
20 pitted Kalamata olives
15 small bocconcini
1/4 cup torn basil leaves
salt and pepper to taste.
INGREDIENTS FOR THE VINAIGRETTE
1/3 cup olive oil
2 tablespoons red wine vinegar
1/3 cup freshly shaved parmesan
1- Put the tomatoes, bread, red onion, basil leaves, olives, bocconcini, salt and pepper in a bowl.
2- When ready to serve dress with the vinaigrette and top with freshly shaved parmesan.
- I like to grill my tomatoes for a few minutes until they are just a bit brown-black on the top. This gives the tomatoes a more intense flavour.
- Do not put the vinaigrette until just before serving or else the bread will become too soggy and loose its crunch.