My Dad's Rules For Sourdough, Avo & Tomato

Here are my dad's rules for creating the most delicious sourdough, avo and tomato:

1. Use the smallest, darkest tomatoes you can find because they’re usually the sweetest.
2. Choose a thin avo because they have a smaller pip and you get the best pip to flesh ratio.
3. Use fresh sourdough, cut it thick, and never toast it. Toasting just cooks it more and fresh sourdough doesn't need more cooking
4. Buy extra virgin olive oil in a dark glass bottle. Olive oil in a clear plastic bottle has already been oxidised which reduces the flavour.
5. Use dark balsamic vinegar and look for the word Modena on the label. This is where the best balsamic comes from.

In the five years I’ve spent trying to perfect my recipes, I’m not sure I’ve quite reached the level of my dad’s sourdough with avo and tomato yet, but I think I’m getting close.