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tomato-salad

Fresh tomato and cucumber salad with torn crispy baguette tossed in like croutons to soak up the delicious basil dressing
Serves: 8-10
Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 1-2 baguettes

 

    • 1-2 cloves garlic, peeled and halved

 

    • 10 tablespoons olive oil

 

    • 3 tablespoons red wine vinegar

 

    • Pinch of mustard powder

 

    • Pinch of caster sugar

 

    • Salt and freshly ground black pepper

 

    • 1.5kg (3lb) plum tomatoes, chopped

 

    • 1 cucumber, chopped

 

    • 1-2 red onions, peeled, halved and thinly sliced

 

    • 3-4 tablespoons freshly torn basil leaves

 

 

Method

 

 

    1. Set the oven to 180°C or Gas Mark 4. Cut the baguette(s) in half lengthways and rub the cut surface of the garlic over the inside of the bread, then brush 2-3 tablespoons olive oil over it. Place bread on a baking sheet and bake in the oven for about 10 minutes, or until it is a light golden colour on top, then turn it over and cook for a further 5-10 minutes, until the bread has dried out. Remove baking sheet from the oven and place the bread on a wire rack to cool. When cold, break the baguette into pieces.

 

    1. To make the dressing, crush the garlic cloves and mix with the remaining olive oil, vinegar, mustard powder, sugar and seasoning, then whisk with a fork until mixed.

 

    1. Place the tomatoes, cucumber and red onion in a bowl and pour over the dressing. Stir in the bread and basil to coat in the dressing just before serving.

 

 

Nutritional information per portion

 

 

fat 13.0g saturates 2.0g calories 291(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.