Ingredients:
- 1/2 tablespoon balsamic vinegar
- a small handful basil leaves, cut in a chiffonade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fennel seeds
- 1 French baguette
- 2 clove garlic, crushed
- 3-4 olives, halved
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon pepper
- 2 tablespoons rice vinegar
- salt to taste
- 1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks
Course: side dish