Tomato and Bread Salad

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Cut a thin slice off the top and bottom of the loaf and then cut it into thick slices.

3. 3

   Put on a baking tray and cook in the oven for 5 minutes or until fry on the outside but soft inside.

4. 4

   Leave to cool, then tear into small pieces.

5. 5

   Put in a large salad bowl.

6. 6

   Quarter the large tomatoes and halve the cherry tomatoes.

7. 7

   Add to the salad bowl with the onion, cucumber and pepper.

8. 8

   Add six torn basil leaves.

9. 9

   Whisk together the oil, vinegar and sugar and season.

10. 10

    Drizzle over the salad and gently toss.

11. 11

    Set aside for one hour at room temperature for the juices to soften the bread, or chill if you're going to leave the salad for longer than an hour.

12. 12

    Garnish with the remaining basil leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.