Whenever we have left over bread I love to make croutons or breadcrumbs. We usually buy sourdough which make for a really crunch and airy crouton. My favourite is parmesan and rosemary. I am so pleased that British tomatoes are tasting so good at the moment because over the winter we ate hardly any as they don’t taste the same as they do through spring and summer, I dressed the tomatoes before adding them to the salad and it really brought out the flavour and sweetness. I also recently bought all me herb pots for the windowsill and I love adding them in salads as it really adds a fresh burst of flavour.
Ingredients (serves 2)
For the croutons
- 2 slices of stale bread
- 1/2 tbsp fresh rosemary, chopped or a pinch of dried
- 2 tbsp olive oil
- 2 tbsp grated parmesan
- crack of sea salt and black pepper
For the tomatoes
- 6 ripe vine cherry tomatoes, quartered
- drizzle of olive oil
- pinch of dried oregano
- pinch of sea salt
For the salad
- small bag of salad leaves, I used watercress
- 2 tbsp each of basil, mint and oregano leaves, roughly torn
- 1 avocado, peeled and cubed, rubbed with lemon if you have some
- 12 thin slices of salami
- Pre heat oven to 180 degrees (fan). Roughly tear the stale bread into a bowl, add the rest of the ingredients and mix well to coat all over. Bake for 10 minutes until crisp and golden. Set aside.
- Dress the tomatoes with the oil, oregano and salt and again mix to coat all over.
- Assemble the salad by adding the salad leaves between 2 serving bowls, add the avocado and dressed tomatoes. Tuck in the salami slices and finish off with the croutons. Enjoy.