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Combine sourdough bread and summer vegetables with our tasty Red Wine Vinaigrette to make a tasty salad.
- Cut up some sourdough bread (at least one day old) into 2cm chunks so that you have about two cups. Place in a large bowl and sprinkle lightly with water. The bread should be just moistened, not soggy.
- Cut up into small chunks about one cup each of fresh tomatoes and cucumber (seeds removed), and about quarter of a cup each of red onion or spring onions, green or yellow capsicum, carrots or any other vegetables you have on hand.
- Add a clove of garlic, crushed, and a handful of torn fresh basil or parsley leaves.
- Pour over about 1/3 cup of Cuisinescene Red Wine Vinaigrette and a tablespoon or two of the best extra-virgin olive oil you have.
- Season with freshly ground salt and black pepper, mix gently, then leave at room temperature for 20 - 30 minutes for the flavours to develop.
- You can add chunks of cooked meat, cheese or tinned tuna, or eat just as it is for a quick and easy summer lunch.
