Summer Tomato Salad with Toasted Sourdough Croutons
www.greatbritishfoodawards.com
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...
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
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
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