Serves 4
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10 heirloom tomatoes
fresh sea salt
200g stale ciabatta bread
¼ bunch, spring onions thinly sliced (shallots, small onions)
4tbsp red wine vinegar
6tbsp Cobram Estate extra virgin olive oil
Small bunch of fresh basil
10 large green olives
1 ball fresh buffalo mozzarella
METHOD
1 Cut the tomatoes in half and place in a bowl. Salt and leave while you prepare the other ingredients.
2 Tear the bread into chunks about the same size as the tomatoes, mix with tomatoes, spring onions and dress with vinegar and olive oil.
3 Roughly tear the basil leaves and add olives. Break up the mozzarella, place on top and drizzle with more oil.
The Carousel thanks Cobram Estate for this recipe.
