This salad is only worth making when tomatoes are in season and full of flavour. It should be acidic and tangy, and will taste amazing alongside a piece of slightly charred meat from the barbecue.

Seriously zesty bread salad

crustless rustic bread (stale

salt and pepper

cucumbers (15cm long),

tomatoes,

½ red onion, thinly sliced

red pepper,

coriander, roughly chopped

sumac

grated zest and juice of ½ lemon

garlic clove, crushed

red-wine vinegar

olive oil

Preheat the oven to 170C/325F/gas mark 3. Spread out the bread on a roasting tray, brush with olive oil and sprinkle with some flaky salt. Bake for 20 minutes until crispy and golden, then leave to cool.

Mix all the other salad ingredients and adjust the seasoning to taste. Just before serving, mix in the toasted bread, using your hands.

seriously zesty bread salad

Author : Ottolenghi

Ingredients

Instructions

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