½ loaf of bread, cut into thick slices
5 heirloom tomatoes, cut into wedges
12 cherry tomatoes, cut in half
1 Persian cucumber, chopped chunky
2 shallot or onion, sliced thinly
½ Serrano pepper, chopped
½ Fennel, sliced
10 salt-cured black olives
2 sprigs of purple and green basil
salt and pepper to taste
1 clove garlic
Extra virgin olive oil
Red wine vinegar
1. In a large sauté pan heat the olive oil over medium-high heat. Add in the sliced bread and flip them when they are crispy, about 3-5 minutes. Cook the bread for another two minutes then turn off the pan and let the bread finish cooking.
2. Cut the heirloom tomatoes into wedges and place them in a bowl. Taking two plastic lids place the cherry tomatoes between the lids and slice your knife between the two lids. Place them in the bowl. Add chopped Persian cucumbers, thinly sliced young onions, chopped pepper, sliced fennel, salt cured black olives, and chopped purple and green basil to the bowl. Add salt and pepper to taste and mix with spoon.
3. Take a clove of peeled garlic and rub it on the crispy side of the bread. Break the bread into pieces and place them in the bowl. Mix well.
4. In a separate bowl add extra virgin olive oil, red wine vinegar, salt, and pepper. Stir and pour it over the salad and mix well.
5. Serve and enjoy!