Summer bread salad Recipe

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serves: 6 to 8
Skill: easy


  • 150ml (¼pt) extra virgin olive oil
  • 50ml (2fl oz) red wine vinegar
  • 2 garlic cloves, crushed
  • 250g (9oz) sourdough bread, torn into small pieces
  • 250g (9oz) broad beans, podded and shelled
  • 400g (14oz) ripe tomatoes, chopped
  • 1 cucumber, chopped
  • 8 radishes, chopped
  • 1 roasted red pepper, roughly chopped
  • small handful flat-leaf parsley, chopped
  • small handful basil leaves, roughly chopped


  • Mix the oil with the red wine vinegar, garlic and plenty of seasoning, move to a bowl with the bread chunks and toss to coat. Leave to soak for an hour; the bread should be moist but not soggy.

  • When ready to serve, add the beans, tomatoes, cucumber, radishes, red pepper and herbs to the bread and toss well.

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