On TV Tonight

  • 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
  • 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
  • 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie

This recipe is classed as easy

Rating 3.54 / 5 (41 votes)

Prep time:
15 min
Cook time:
5 min

Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more


1. Chop the bread into 2cm/1in cubes, then toast in a dry pan for 3-4 minutes, or until golden-brown all over. Set aside to cool.

2. In a bowl mix together the spring onions, tomatoes, garlic and fresh basil. Drizzle over the rapeseed oil and toss to coat.

3. In a small bowl, whisk together the water, white wine vinegar and a pinch of salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad. Mix well, then fold in the salad leaves and serve.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register