| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 284 |
| Fat | 15g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 33g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTear the bread into bite-sized pieces, then toss with 2 tbsp olive oil. Toast in an air fryer at 180°C for 4-5 minutes or until golden.
Halve and quarter the baby plum tomatoes. Toss the tomatoes in the salt and place them in a sieve over a bowl, allowing the juices to collect while you prepare the remaining ingredients.
Peel the cucumber, alternating by leaving the skin on, then slice into half moons.
Thinly slice the red onion and roughly tear the herbs.
Add the tomatoes, cucumber, onion, herbs and capers to a large bowl. Toss to combine. Transfer the tomato juice to a jar with the remaining dressing ingredients and shake well to combine.
Drizzle over the salad. Add the toasted bread and toss gently to combine.
Let the salad sit for 10 minutes before serving to allow the bread to absorb the flavours.
