Italian Crusty Bread and Tomato Salad

Serves 4


  • 1 bunch basil leaves
  • 1 medium Lebanese cucumber
  • 500 g cherry tomatoes
  • 80 g fetta
  • 2 tbs extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 5 thick slices olive sourdough (or regular sourdough plus some olives)


  1. Tear sourdough into bite size pieces, and toast under grill until light brown and crisp.
  2. Chop tomatoes into halves/ quarters depending on size.
  3. In a bowl mix together cherry tomatoes and sliced cucumber, add in toasted sourdough
  4. Place in a large serving dish and scatter with torn basil leaves and crumbled fetta.
  5. In a small jar place olive oil and balsamic vinegar. When ready to serve, shake the jar until
    combined and drizzle over the salad.

 Nutrition Information:

Nutrient Per serve
         Energy – kJ 1242
Protein (g) 11
Fat (g) 13
Saturated Fat (g) 3
Carbohydrate (g) 29
Sugars (g) 6
Fibre (g) 6

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