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Recipe

Heidi Sze's easy tomato and cucumber salad with sourdough croutons

Prep time: 
15
Cook time: 
15
Skill level: 
Low
Serves: 
4–6
A pair of hands hold a bowl filled with tomato and cucumber salad.

This salad will happily sit alongside a variety of dishes at BBQs or potluck gatherings. (ABC Everyday: Heidi Sze)

Heidi Sze

Heidi Sze is a monthly recipe contributor with ABC Lifestyle.

She is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula, Victoria. 

She shares her thoughts on food and life as a mostly stay-at-home mum on Instagram @HeidiApples

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Here we have a warm-weather dish that is at once light — thanks to the fresh vegetables — and robust — thanks to the (tremendously moreish) croutons.

Indeed I often find myself doubling the crouton portion of the recipe to satiate my kids, as they plead for "lots and lots of croutons!" when being served.

I like to use a hearty, fairly dense, sourdough loaf here, such as spelt or rye. While other varieties will work, croutons made from lighter loaves tend to get soggy quickly. Whatever sort of bread you use, it's best to add the croutons just before serving in order to retain their delectable crisp quality.

This salad will happily sit alongside a variety of dishes at BBQs or potluck gatherings. It is also lovely eaten at home, with some grilled seafood. Or, as my children prefer, a side of extra croutons.

A pair of hands drops small pieces of bread from a tray into a frying pan on the stove lined with oil.

Hearty, dense sourdough such as spelt or rye will make for extra crispy croutons. (ABC Everyday: Heidi Sze)

Tips:

  • Choose lovely, in-season tomatoes — the best quality available to you — as this will make a big difference to the overall taste of the dish.
  • Favour hearty, dense sourdough for the croutons, such as spelt or rye, as these denser breads tend to create croutons that retain their crispiness.
  • Add the croutons to the salad just before serving to avoid soggy bites.

Heidi Sze's easy tomato and cucumber salad with sourdough croutons

Prep time: 
15
Cook time: 
15
Skill level: 
Low
Serves: 
4–6

Ingredients

For the salad:

For the croutons:

Method

  1. Preheat the oven to 170°C (fan).
  2. Add the sliced onion and cucumber to a medium-sized salad bowl. Pour over the vinegar and, using your hands, toss to combine. Set aside for a few minutes to allow the vinegar to sink into the onion and cucumber, before adding the sliced tomato, a sprinkle of salt and a drizzle of olive oil, stirring to combine. Top with the parsley and dill.
  3. Add the cubed bread to a baking tray and toast in the hot oven for 5–10 minutes until the moisture leaves the bread and it becomes firm to touch. Check at the 5-minute mark and be careful to not burn the bread (it can turn quickly). Keep in mind that denser loaves, such as dark rye, will take longer to toast (closer to the ten minute mark), while lighter/fluffier loaves will take just a few minutes. When done, remove from the oven and set aside.
  4. Heat the oil over medium-low heat in a large frying pan. Add the crushed garlic and cook, stirring constantly with a wooden spoon, for 30 seconds until fragrant but not browned. Turn up the heat slightly and immediately add the croutons, stirring constantly for a minute or so as they soak up the garlicky oil. Keep an eye on the garlic, you don't want it to burn. Pour the croutons into a bowl and set aside.
  5. Right before serving, scatter the croutons over the salad.
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