Vegan Tomato And Basil Salad With Croutons

This vegan tomato and basil salad with croutons is a lovely side dish for all spring, summer and dinner party occasions. A quick but flavourful throw-together salad served with homemade herbed croutons. Perfect for the summer party, picnic, light lunch or as a starter.

This salad can be thrown together in advance and kept in the fridge for a couple of hours before serving. If made in advance, add the croutons just before serving the salad. This tomato mix is also great as a topping on toasted baguette slices to serve as vegan Bruschetta.

For the salad you need:

• 400 grams of ripe tomatoes

• ½ red onion

• 100 grams of cucumber

• 2 tablespoons of olive oil

• 5-7 large leefs of baisil

• 1 teaspoon of withe wine vinegar

• A good sprinkle of flaky sea salt

• Freshly grounded black pepper

• 1 clove of garlic

How you make the salad:

1. Finely chop the garlic, and red onion and add to a bowl.
   

2. Cut the cucumber and tomatoes into bite-size chunks, gently crush and tear up the basil and add it to the onion bowl.
   

3. Add the oil, vinegar, salt and black pepper to the bowl and gently mix them.
   

4. Let the salad marinate for 2-5 minutes.
   

Add the croutons on top of the salad directly before serving.

For the croutons you need:

• 1/3 of a stale baguette

• ½ a teaspoon of dried rosemary

• ½ a teaspoon of dried time

• 2 teaspoons of olive oil

• 1 garlic clove, minced

• A good pinch of sea salt

• A pinch of freshly grounded black pepper

How you make the croutons:

1. Cut the baguette into bitesize cubes and place them on a plate to dry at room temperature overnight, or bake at 50 degrees celsius in the oven until the bread has dried and gotten stale.
   

2. Mix the dried bread with olive oil, minced garlic and herbs in a bowl.
   

3. Heat a frying pan to low-medium temperature and add the herby bread to the pan. Fry gently, turning the pieces over once in a while until the croutons have tuned golden brow.
   

4. Remove from the heat to a paper towel and salt and pepper the croutons.
   

5. Let the croutons cool completely before storing them in an air-tight container if saved for later or use them directly on top of a salad or pasta.

Serve directly after placing the croutons on top of the salad. Or make the salad in advance and place the croutons on the top right before you serve the salad. Enjoy in the sun with a cool beverage.

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