Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

• 3 Sourdough Slices
• 5 Heirloom Tomatoes
• 1 Eschalot
• 1/3 Cup Red Wine Vinegar
• 1 Tbsp Sugar
• 1 Garlic Clove
• ½ Tbsp Honey
• ½ Tbsp Oregano
• Basil Leaves
• Salt and Pepper
• Olive oil

METHOD  

1. Preheat the oven to 200°C.

2. Cut the sourdough slices into 1cm size croutons and place them on a baking tray lined with baking paper.

3. Drizzle with olive oil and season with salt and pepper. Place into the oven and roast them for 7-10mins until golden.

4. Meanwhile, finely slice the eschalot and place it on a mixing bowl. Add 3 Tbsp of the red wine vinegar and add the sugar. Mix well and let it sit for 10-12mins stirring occasionally.

5. In a separate bowl, add the honey, the remaining red wine vinegar, add ¼ cup of olive oil, add the oregano, crush the garlic clove and season with salt and pepper. Mix well with a whisk and set aside.

6. Wash and finely slice the tomatoes. Arrange them on a serving platter and set aside.

7. Remove the croutons from the oven and let them cool.

8. Scatter the onions on top of the tomatoes. Drizzle the tomatoes with the dressing, add the croutons and scatter some basil leaves around the platter.

9. Season with salt and pepper and enjoy.