(Serves 4)

  • 400 g ripe tomatoes
  • 5 ml coarse salt
  • 90 ml olive oil
  • 30 g fresh basil leaves, torn
  • 1 red onion, finely chopped
  • 150 g rye bread
  • 100 g black olives, stoned

Halve tomatoes and remove seeds. Cut into chunks and put in a large bowl. Sprinkle with coarse salt and olive oil. Add basil and onion. Mix well. Break bread into pieces and add, with the olives, to the salad.