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(serves 4)

  • 500 grams Heirloom tomatoes roughly diced
  • 200 grams stale focaccia cut in cubes
  • one red onion finely sliced
  • 50 ml extravirgin olive oil plus 10-15 ml extra, to serve
  • Maldon salt
  • freshly ground black pepper
  • 6-8 fresh basil leaves roughly chopped (plus 2-3 extra, to serve)


  • Place the tomatoes, focaccia and red onions in a large bowl.
  • Add the extravirgin olive oil, season with salt and pepper and mix them all together.
  • Add the basil and give the salad a final stir.
  • Leave it to rest in the fridge for at least one hour.
  • To serve, splash with some olive oil and add a few fresh basil leaves.