Neil Forbes of Cafe St Honore creates a bright salad dish for the height of summer

  • 10 mins
  • Four
  • Easy

Ingredients

  • Third of a sourdough loaf, crusts removed
  • 75ml Summer Harvest cold-pressed rapeseed oil
  • a knob of butter
  • good salt and pepper
  • 1 large red onion, peeled and finely chopped
  • 50ml Summer Harvest bramble vinegar
  • 1 Ramiro pepper (the long red ones)
  • ½ cucumber, seeds removed
  • a big handful of Isle of Wight or cherry tomatoes
  • 1 tbsp capers
  • a few radishes
  • a small handful of basil and mint leaves

Method

This is one of the simplest and most delicious salads you can make; a wonderful combo of stale bread, salty, zingy capers and sweet tomatoes. I serve it with grilled fish, or a goat’s cheese, but I also love it on its own. Originating in Italy, it’s a brilliant way to use up leftover bread. The addition of Summer Harvest bramble vinegar gives it a wonderful rounded flavour.

Method
1 Heat 25ml of oil in a frying pan and add the butter.
2 Cut bread into 1cm cubes, then fry in the pan, tossing and seasoning until they just start to turn golden. Set to one side on kitchen paper.
3 In a large bowl, mix the finely chopped red onion with the vinegar then add the remaining oil.
4 Dice pepper, cucumber and cut the cherry toms in half, then add them to the bowl with the capers. Slice a few radishes and add those to the mixture.
5 Add the croutons, rip the basil and mint leaves gently and add to the bowl too. Season and mix gently. Serve with grilled meats, fish or cheese. Delicious.

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.