Preheat oven to 180°C_.

  1. Cut sourdough into cubes (about 2cm x 2cm). Add to a bowl with a small amount of olive oil. Toss around.
    • Sourdough, 80g
    • Olive Oil, To Taste
  2. Add sourdough to an oven at 180c for 15 minutes. Use this time to prepare the tomatoes.
  3. Cut tomatoes into bite sized pieces.
    • Tomatoes, 250g
  4. Add tomatoes to colander over the bowel, add salt. Let rest for at least 15 minutes, meanwhile start cutting other ingredients.
    • Salt, 2g
  5. Cut shallots finely, add to bowl with extracted tomato liquid.
    • Shallot, 1 – Small
  6. Add garlic, mustard, vinegar, olive oil, salt, and pepper to bowl; and mix. Adjust ingredients to taste.
    • Garlic, 1 Clove – Minced
    • Dijon Mustard, 1/2 tsp
    • White Wine Vinegar, 10ml
    • Olive Oil, To Taste
    • Salt, To Taste
    • Pepper, To Taste
  7. Roughly chop basil, add it, tomatoes, and bread to bowl.
    • Basil, To Taste
    • Tomatoes
    • Bread
  8. Let rest for at least 30 minutes.