Ingredients

Method

Preheat the oven to 400ºF / 200ºC.

Cube the bread and place on a baking tray, drizzle with oil and mix together to coat the bread cubes. Spread them out on the tray and sprinkle with salt. Place in the oven for 10 minutes or until golden. Remove and place in a bowl.

Cut the tomatoes into small wedges or cubes. Place a large sieve or colander over a bowl and place the tomatoes into it. Season with salt, using your hand gently toss the salt through the salt and leave the tomatoes to drain their liquid into the bowl.

Remove the sieve with the tomatoes in to one side and use the juice to make the dressing. Add the red wine and 125ml of extra virgin olive oil, garlic, thyme dijon mustard and black pepper to taste and whisk together.

Add the tomatoes, bread, feta, red onion and basil to the bowl and mix through the dressing. Let the salad sit for 25 minutes before serving to absorb the flavours.

When ready to serve the salad toss the salad and serve on a platter.