For a Salad sufficient for 4 people
Quantities are a guide only
1 Lebanese Cucumber, Peeled and large dice
1 small white salad onion, peeled and thin slice
3 Roma Tomatoes, peeled and dice
1 small red chilli, deseeded and fine chopped
3 cloves of garlic finely chopped
2 tablespoons of red wine vinegar
5 tablespoons of a peppery Extra Virgin Olive oil
Stale bread, such as a Ciabatta or Biga loaf, torn into 50c coin sized pieces.
Around 3 handfuls!
Watermelon cubes about 1cm square 20+
Handful of torn rocket leaves
Handful of torn basil leaves.
Optional extras such as feta cheese or toasted sesame seeds
It’s preferable if all the salad vegetables are marinated for 30 minutes before serving time.
Place the cumber, tomatoes, onion, chilli and garlic in a large glass bowl.
Sprinkle generously with sea salt flakes and freshly ground pepper to taste.
Add the red wine vinegar and oil and mix everything together very well (with your hands is best).
Leave in the fridge to chill down.
When ready for the salad to be served, add the bread, watermelon, rocket and basil and mix well together (again hands are best) There will be a lot of liquid after the salad vegetables have sat in the bowl and the bread will soak up the majority of this if it is well mixed.
Transfer to a salad bowl for serving. (If there is still some liquid left in the bottom of the mixing bowl leave it there!) It is best that this salad is then served as soon as possible. If it is pre-made and left to stand the bread will become soggy, when it should be moist and still crisp for best enjoyment!