Tomato Salad

1. 1

   With a sharp knife, cut the tomatoes and shallots in very fine slices.

2. 2

   Make a bunch with the basil leaves and finely cut with scissors. Set aside.

3. 3

   Dice the bread into croutons of 1 centimeter and toast until golden brown. Set aside.

4. 4

   Arrange the tomatoes on a serving plate.

5. 5

   Sprinkle over the shallots, croutons, olives and basil.

6. 6

   Drizzle with extra virgin olive oil and season with salt and pepper.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.