Bread and Tomato Salad

Rinse tomatoes, cut into slices diagonally to the stem, season with salt, season with pepper, juice with the lid closed.

Clean spring onions, divide into narrow rings. Cut basil into strips, small leaves whole.

Break bread into bite-sized pieces. Peel garlic and press through a press, stir through with white wine and one-third of the vinegar. Stir in bread. Arrange tomatoes on plates. Drizzle remaining vinegar and tomato juice over. Sprinkle spring onions and basil. Last but not least, add the bread cubes. Drizzle the lettuce with olive oil and season with salt and freshly ground pepper. Garnish with basil.

Add tomatoes about celery, a vegetable onion, pickled anchovy fillets and peppers form.

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