To make the croutons…… We cut crusty french bread into chunks and toss it with garlic, olive oil and herbs… usually basil or rosemary and toast till crunchy.

Cut up 3 to 4lbs of all different colour tomatoes.
coarsley chop 1 red onion
cube 1/4 lb of mozzarella
12 pitted olives
Loads of fresh basil
Put all of this in a big mixing bowl and add croutons…
then the dressing…

Dressing…. Basil Vinaigrette.. in the food processor
2 garlic cloves, 1 1/2 tbsp balsamic vinegar, 1/4 cup of red wine vinegar, 2 tbls dijon mustard, 2 tbls of honey,
1cup olive oil, loads of fresh basil, some salt and pepper.
Blend until smooth and pour over top of everything and let sit for 10 mins and serve.

I wait for this all year long and then long for it after the tomatoes are over.



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