8 ripe plum tomatoes
1 red onion
Pinch of rock salt
Touch of sugar (less than ¼ tsp)
2 sprigs of thyme, torn
One clove of garlic, roughly chopped
100ml olive oil, plus extra
20ml white wine vinegar
2 large pieces of sourdough bread, torn into cubes
1 spring onion, chopped
200g goat's cheese, crumbledCut the tomatoes in half and quarter the red onion, combine them and season with salt and a touch of sugar.Add the thyme and garlic and a dash of olive oil.
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Goat's cheese salad with slow-grilled tomatoes and onions. Photograph: Graeme Robertson
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