We woke up to grey skies and heavy rain. This weather is so capricious. After doing a few jobs and catching up with Granny M on Skype, Rory and I enjoyed a stroll through the puddles with Marji, Gray and Luke. After lunch Rory had a lovely long nap before our last Parent and Child class. It’s so sad to be saying goodbye to our wonderful teachers and the other friends Rory and I have made in class, we’ve enjoyed the sessions so much. However, he will be going to nursery school there, so we look forward to seeing everyone when we start a new chapter in September. As a little thank you for making Monday afternoons so special Rory decorated some note cards and we gave them this little gift. Although rainy, it is very humid, so I made this for supper. A big hit that is both refreshing and a great way to use up stale bread.
- * About 700g very ripe, large tomatoes
- * 4 tbsp extra virgin olive oil
- * 2 tbsp cider vinegar
- * ½ a loaf slightly stale sourdough bread (300-400g), torn into bite-sized chunks
- * About 25 black olives
- * 1 small cucumber, peeled, deseeded and cut into thick half-moons
- * 1 small red onion, halved and finely sliced
- * A few whole cherry tomatoes
- * 1 tbsp baby capers, drained and rinsed
- * A handful of basil leaves, torn
- * Salt and freshly ground black pepper
1. Put the large tomatoes in a large bowl and crush them with your hands. Tip them into a sieve and rub through. Discard the skin and pips. Add the oil, vinegar and plenty of salt and pepper to the tomato juice.
2. Put the bread in a large bowl and pour over the tomatoey dressing. Add the olives, cucumber, red onion, cherry tomatoes, capers and basil. Toss everything together well with your hands. If you can, leave it for 20 minutes or so for the flavours to develop, then check the seasoning and serve.