10 minutes Serves 4 as a side
handful fresh basil
4 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp salted capers,
300g stale sourdough, torn into chunks
500g ripe tomatoes, sliced
1 shallot, finely chopped
1 tbsp red wine vinegar
sea salt and freshly ground black pepper
Finely chop the basil and capers together by hand and stir into the oil
Transfer half the herby caper oil to a bowl, add the sourdough and mix well.
Add the tomatoes and shallot and mix well, squeezing some of the tomatoes to release their juices.
Transfer the salad to a serving platter, layering the tomatoes, shallot and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves. Season again with salt and pepper and dress with extra olive oil. Serve immediately.