Panzanella (tomato salad)
3-4 heirloom tomatoes
1/4 loaf old sourdough (preferably daily bead)
1/2 red onion
Good olive oil
Salt and pepper
Roughly chop the tomatoes and old bread to 1-inch pieces and put in a bowl, thinly slice the red onion and give a quick rinse under cold water
Add chopped herbs and dress with sherry vinegar, salt and pepper and let sit for 30 mins, finish with good olive oil and serve.
The amount of liquid should be like a salad dressing - not too much and not dry. The vinegar with mix with the tomato juices and soak into the old sourdough.