Summer Tomato Salad with Toasted Sourdough Croutons

preparation 10 minutes
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

Ingredients Method

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.