Tomato and berry salad with breadcrumbs and herbs

Here is the recipe for Tomato and berry salad with breadcrumbs and herbs.

INGREDIENTS

1. 2 tbsp sherry or balsamic vinegar


2. 1 tbsp Japanese soy sauce


3. 4 tbsp extra-virgin olive oil


4. 300g of very fresh ripe heirloom and seasonal tomatoes, sliced and cut into chunks


5. 200g of any of the following seasonal berries: raspberries, blackberries, gooseberries, redcurrants, blueberries, white currants, chopped or left whole depending on size

Fresh herbs: basil, dill, tarragon, parsley, chervil, chives and any herbs that you find still flowering, such as nasturtium, torn and chopped

1. 100g stale bread


2. 1 tbsp butter


3. Salt and pepper to taste

METHODS

1. To make the dressing, combine the vinegar, soy sauce and oil and refrigerate.


2. Pulse the bread in a food processor until you have some evenly sized pieces.


3. Gently toast them in a hot pan for a couple of minutes, add the butter and keep toasting until they are golden. Season with salt and pepper and let them cool.


4. Mix the tomatoes and the berries with the herbs and the dressing. Transfer to a serving plate and scatter with the breadcrumbs.

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