1 small red onion, thinly sliced
1 tbsp red wine vinegar
2 x 3cm-thick slices sourdough bread (250 g)
2 tsp olive oil
750 g small ripe roma tomatoes, chopped
1 tbsp drained baby capers
½ cup torn fresh basil leaves
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
2 anchovy fillets, finely chopped
1 clove garlic, crushed
1 tsp caster sugar
Salt and pepper, to taste
- Combine onion and vinegar in a large bowl. Stand for 10 minutes.
- Brush one side of bread slices with oil. Cook on a heated grill plate over a medium heat for about 3 to 4 minutes on each side, or until toasted. Tear into 3cm pieces.
- To make dressing, whisk all ingredients in a small jug.
- Add bread pieces, tomatoes, capers and basil to the onion mixture. Pour over dressing. Toss gently to combine.