Tomato salad with bread

Cut the bunch in thin rings. Chop the basil and the oregano coarsely.

Cut the slices of bread with crust into cubes. Roast them in a hot frying pan until they are golden brown and dry. Let the cubes of bread cool down.

Cut the tomatoes into quarters and mix them in a lunch bowl with spring onions, basil, oregano, vinegar and olive oil. Add some salt and freshly ground black pepper. Close the bowl well.

Take the cubes of bread in a separate container and scoop them through the tomato salad just before lunch.