Tomato and torn bread salad



Created by:

Alastair McLeod
Total time:
35 min
15 min
20 min




150gSourdough, torn
2SelectSea Salt and freshly milled pepper
3Lebanese cucumbers, small and cut into 2cm pieces
0.5Tomatoes, cut into wedges
1Red onion, thinly sliced
1Red capsicum, cored and cut into large pieces
2Coriander, bunch coarsely chopped
1Lemon, zest and juice
1.5Garlic clove, crushed
45mlRed wine vinegar
50mlExtra virgin olive oil


  1. Preheat oven to 170 degrees C. Spread out the bread on a roasting tray, brush with olive oil and sprinkle with salt. Bake for 20 minutes until crispy and golden, then leave to cool.
  2. Combine all remaining ingredients. Just before serving, mix in the toasted bread, using your hands.

Recipe description

This is a simple, vibrant salad that showcases healthy, fresh ingredients. I firmly believe that ones cooking skills are not as important as the quality of the ingredients used. All elements are widely available and inexpensive. This dish uses ingredients that would not alienate children and can be eaten with a fork. The salad elements can all be prepared ahead of time with the dressing tossed through at the last moment.


This dish has a carbohydrate component and can be enjoyed on its own or with a flavoured protein – this could be roast chicken or ham for example.

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