Mediterranean sourdough bread salad with tomatoes

Mediterranean sourdough bread salad with tomatoes: crisp sourdough bread, ripe tomatoes, cucumber, basil and olive oil in a fresh, aromatic summer salad.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 15 g
• Carbs: 42 g

Ingredients

• 3 slices of sourdough bread
• 400g tomatoes
• 1/2 cucumber
• 1 onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 clove of garlic
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Cut the sourdough bread into cubes and toast them in olive oil over a medium heat until golden brown all over. Then leave to cool briefly so they stay crisp.
2. Wash the tomatoes and chop them roughly. Cut the cucumber into pieces and slice the onion into thin strips.
3. For the dressing, stir together the olive oil, white wine vinegar and crushed garlic. Season to taste with salt and pepper.
4. Toss the tomatoes, cucumber and onion with the dressing in a large bowl. Leave to stand briefly so the flavours come together.
5. Roughly tear the basil and carefully fold it into the salad along with the bread cubes.
6. Serve straight away, so the sourdough soaks up some tomato juice but stays slightly crisp inside.

Good to know

This bread salad is simple, and that's exactly why it's so good. Juicy, crunchy and savoury elements come together here without any detours.

Swaps

White wine vinegar → lemon juice (contains vitamin C). Sourdough bread → wholemeal sourdough bread (more fibre). Onion → shallot (milder in flavour, similarly aromatic). Cucumber → pepper (also contains vitamin C).

Allergens

Contains gluten from the sourdough bread; well suited to children if the onion and garlic are used sparingly, and fine in pregnancy as long as the bread and vegetables are fresh and handled hygienically.

Dairy-free recipes