2 cloves garlic1Spanish onion, thinly sliced2 tbspsherry vinegar1 tbsplemon juice60 ml (¼ cup) extra-virgin olive oil4thick slices of sourdough breadFor brushing:olive oil1very ripe tomato, halved450 gmsmall tomatoes, such as truss, grape or cherry, coarsely crushed1 cup each (loosely packed) flat-leaf parsley leaves and mint leaves8 thin slicesjamón, coarsely torn100 gmsmall black olives, coarsely crushed¼ tsp saffron threads, soaked in 1 tsp warm water
Thinly slice half the garlic and combine in a bowl with onion, vinegar and lemon juice and mix to combine. Season to taste with sea salt and freshly ground black pepper and stand for 15 minutes or until onion is soft.
Brush a little olive oil over both sides of bread and chargrill for 1-2 minutes on each side, then rub both sides with remaining garlic clove and with cut-side of halved tomato (discard garlic and tomato).
Coarsely tear bread and place in a large bowl with onions and soaking liquid, crushed tomatoes and juices, herbs, jamón and olives.
Combine saffron and soaking liquid and remaining olive oil in a small bowl and whisk to combine, then season to taste. Drizzle over bread mixture, toss gently to combine and serve immediately.