Serves 6-8 as a side
125ml Azalea Grapeseed Oil
½ loaf slightly stale sourdough, very thinly sliced and roughly torn
300g mixed colour cherry tomatoes
2 Lebanese cucumbers, cut into sticks
½ red onion, quartered and sliced
⅓ cup mixed olives
200g thick-cut ham, torn
½ bunch basil leaves
60ml Azalea Grapeseed Oil
60ml red wine vinegar
1 clove garlic, crushed
Sea salt and freshly cracked black pepper
Heat oil in a large frypan over medium-high heat. Fry bread pieces, 4-5 at a time, until golden on both sides. Drain on paper towel.
Combine tomatoes, cucumber, onion and olives in a bowl. Whisk together olive oil, red wine vinegar and garlic. Season then pour over the tomato mixture and gently toss to combine.
Arrange salad leaves and tomato mixture onto a serving platter. Arrange torn ham pieces over the top and scatter over basil leaves just before serving.