Lebanese Cucumber - peeled and flesh cut into large DiceRed Onion peeled and thinly slicedFinely chopped Garlic = 2 or 3 cloves or to taste!Roma Tomato - Score tomatoes with sharp razor or knife and dunk in boiling water, Remove from water after a couple of minutes and peel off skin and discard. Cut into large diceRed Wine Vinegar ~ 2 tablespoonsExtra Virgin Olive Oil 5/6 tablespoonsLots Torn Basil leavesStale Sour Dough Bread about 2 or 3 cups
This Salad can be made for any number.
A rough guide used in this recipe is 1 lebanese cucumber to 1 red onion and about double amount of tomatoes to cucumber. Scale it up to suit your needs.In a large bowl place the diced cucumber, sprinkle a little salt, then top with onions, give them a good grinding of black pepper, then top with diced tomatoes, scatter the finely chopped garlic and finish with another sprinkle of salt. Toss well together (hands are best!)
Sprinkle over the salad the vinegar and olive oil and leave to rest for 30 minutes.to serve, toss in and through the salad the sour dough bread chunks and then the basil.Decant into serving bowl, leaving behind the juices that have been drawn out.Eat immediately otherwise if left too long the bread will become soggy instead of moist on the outside and crisp on the inside!