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Summer Tomato Salad with Toasted Sourdough Croutons

  • Time preparation 10 minutes
  • Serve Serves 4

Use your home grown tomatoes to make this delicious salad, which pairs perfectly with mackerel or bream. This tastes best when tomatoes are in peak season, as they're the hero ingredient!

Recipe taken from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody
  • 4 slices of day-old sourdough bread, broken into chunky croutons
  • 800g tomatoes, at room temperature, chopped and deseeded
  • 15 basil leaves, torn
  • 1 small mixed bunch of tarragon, chives and parsley, chopped
  • 350g jar of stoned black olives (or green, if you prefer), drained and halved
  • 200g spring onions (scallions), thinly sliced
  • 120ml olive oil
  • Cornish sea salt and freshly ground black pepper

Preheat the oven to 170°C/Fan 150°C/Gas 3.

Spread the sourdough croutons over a baking sheet and bake in the hot oven until golden, 10–15 minutes. Leave to cook as you make the salad.

Place the chopped tomatoes in a large bowl, add all the other ingredients including the sourdough croutons, season with salt and pepper and toss together.

Leave to sit for 10 minutes before serving.

Ingredients

  • 4 slices of day-old sourdough bread, broken into chunky croutons
  • 800g tomatoes, at room temperature, chopped and deseeded
  • 15 basil leaves, torn
  • 1 small mixed bunch of tarragon, chives and parsley, chopped
  • 350g jar of stoned black olives (or green, if you prefer), drained and halved
  • 200g spring onions (scallions), thinly sliced
  • 120ml olive oil
  • Cornish sea salt and freshly ground black pepper

Method

Preheat the oven to 170°C/Fan 150°C/Gas 3.

Spread the sourdough croutons over a baking sheet and bake in the hot oven until golden, 10–15 minutes. Leave to cook as you make the salad.

Place the chopped tomatoes in a large bowl, add all the other ingredients including the sourdough croutons, season with salt and pepper and toss together.

Leave to sit for 10 minutes before serving.

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