Tomato and Cucumber Bread Salad with Basil
In a July bread salad, ripe tomato juice is part of the dressing. Salt the tomatoes first, then use what collects in the bowl to coat toasted bread. Add cucumber and basil just before serving for contrast. This makes four side portions or two larger bowls.
For one salad bowl
- 500 g ripe tomatoes, 1/2 teaspoon fine salt and freshly ground black pepper
- 180 g country bread, preferably a day old
- 200 g cucumber, 1 small shallot and a small handful of basil leaves
- 3 tablespoons extra-virgin olive oil, divided, and 1 tablespoon red wine vinegar
Get the juices flowing
Core the tomatoes, cut them into rough 2 cm chunks and toss them with the salt in a mixing bowl. Set aside for 15 minutes. Meanwhile, slice the shallot thinly and soak it in the vinegar in a small cup. The short soak takes some of the sharpness out of the shallot and gives the vinegar a little bite.
Toast, toss and taste
Tear or cut the bread into 2 cm pieces and toss with 1 tablespoon of the oil. Spread out on a tray and toast at 180 C fan (200 C conventional) for 8 to 12 minutes, turning once. Look for dry, golden edges and centres that still give slightly. Let the bread cool a little while you chop the cucumber into bite-size pieces.
Tip the shallot and vinegar into the tomatoes along with the remaining 2 tablespoons of oil and a grind of pepper. Stir in the bread and rest for 5 minutes, tossing once so the bottom pieces do not soak up all the dressing. Fold in the cucumber and torn basil. Taste a piece of bread and a tomato together before adding any more salt.
If the bread is still hard, turn the driest pieces into the juice and wait another few minutes. If the tomatoes have released very little liquid, crush a few pieces with a fork in the bowl. For a crunchier salad, hold back a handful of toasted bread and scatter it over the top at the table.
