300g day-old Amisa Gluten Free French Style Classic Baguette

1kg ripe mixed tomatoes

1 tsp sea salt

100ml olive oil

50ml red wine vinegar

1 small shallot, chopped

100g black olives, pitted

handful of basil leaves

  1. Preheat the oven to 180C/160C fan/gas 4. Place the tomatoes in a bowl and sprinkle over 1/2 tsp of sea salt and leave to sit for around 15 minutes.
  2. To make the croutons, cut the French baguette into even chunks and toss with 1 tbsp of olive oil and the remaining sea salt. Bake for 10-15 mins, or until lightly toasted.
  3. In a small bowl, combine the remaining oil, red wine vinegar and shallot to make the dressing. Season with pepper and sea salt to taste.
  4. Toss together the tomatoes, croutons, olive oil dressing, black olives, and half of the basil in a large serving bowl. Top with the remaining basil and serve.


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