The weather is starting to hot up and thoughts start turning to lighter meals to enjoy al fresco (well, hopefully if this lasts!). If a Greek salad and Italian panzanella had a lovechild then this salad would be the result. It packs a punch and combines savoury, crunchy and satisfying ingredients to create a healthy but filling salad. To be honest this is a great meal to use up whatever salad vegetables may be lurking in the fridge as you can’t really go wrong. This salad is ideal to take on a picnic as you can make the main elements and then assemble it at the last minute to avoid soggy bread disasters or make a big bowl of it to serve at a BBQ to eat with grilled meats or fish.
Ingredients- serves 3-4
150g sourdough bread- cut into bite sized cubed
1 red onion- finely sliced
350g assorted vine tomatoes
Half a cucumber- deseeded and sliced
1 tbsp oregano
100g pitted mixed olives
2 tbsp.red wine vinegar
4 tbsp olive oil
Salt and pepper
Freshly chopped parsley
1. Preheat the oven to 150c/ 130 fan. Place the chunks of bread on a baking tray so they are arranged in a single layer. Drizzle with a little olive oil and bake until slightly golden and crisp around the edges. Remove and set aside.
2. Meanwhile, prepare the tomatoes. Cut them into a combination of halves and quarters and place in a bowl. Add the sliced onion along with 2 tbsp of red wine vinegar and 3 tbsp olive oil. Season well and set aside to infuse.
3. In another bowl, combine the cucumber, feta, olives and oregano along with a good crack of black pepper and another tablespoon of oil.
4. Choose a suitable bowl in which to serve the salad and add half of the bread into it before adding the tomato mixture, cucumber mixture and tossing well. Add the remaining bread. Serve with an additional sprinkling of parsley and allow to stand for a few minutes before serving so the brad can soak up the juices from the tomatoes.
Ultimate summertime salad- I promise you you’ll be making this time and time again!