250g stale sourdough/wholemeal bread, ripped into 2–3cm pieces
60ml good red wine vinegar
60ml olive oil
1 clove of garlic, crushed
500g cherry or good-quality ripe tomatoes
salt and freshly ground black pepper
A bunch of fresh basil
1 celery heart, thinly sliced
1 small red onion, thinly sliced
50g stoned olives
A pinch of dried oregano
Lots of good olive oil
This dish is a great way to use up bits of old bread, and they soak up the delicious flavours of fresh tomatoes, basil and olive oil
Put the bread into a wide, shallow serving dish.
Put the vinegar, oil and garlic into a bowl and mix together, then drizzle over the bread, mixing it in well with your hands.
Halve the tomatoes, sprinkle with salt and add to the bread.
Set aside a few leaves of basil for the garnish and scatter the rest over the bread, along with the celery, onion and olives. Sprinkle with a little oregano and drizzle with lots of good olive oil.
Cover the dish and set to one side in a cool place until ready to serve.
LEON Fast Vegetarian
This recipe is taken from
Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby ( Octopus, £25) Publishing in March 2014
Blend some of the tomatoes and basil then soak pieces of bread until you have a thick puree.
Let your baby pick at pieces of soaked bread and cherry tomatoes.