800 g mix of ripe tomatoes
1 garlic clove, crushed
1½ tbsp capers, drained and rinsed
1 ripe avocado, stoned, peeled and chopped
1 small red onion, very thinly sliced
175 g ciabatta or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves
- Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
- Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning.
- When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.