Preparation
- Preheat the oven to 200 °C (conventional, top and bottom heat). Drizzle the bread cubes on a baking tray with 3 tbsp olive oil and toast lightly in the hot oven for about 10 minutes; leave to cool completely.
- Dice the tomatoes and cucumber and slice the onion thinly. Finely chop the parsley and thyme.
- Mix the garlic with salt, pepper, parsley and thyme, stir in the red wine vinegar and slowly add the remaining olive oil. Combine the dressing with the tomatoes, cucumber and onion and chill the salad, covered, for 30 minutes.
- Fold in the cooled bread cubes and leave the salad at room temperature for at least another 20 minutes, until the bread has soaked up the juices.
- Just before serving, gently fold in the basil and taste for seasoning.
Drink with it
White wine · excellent match
Vernaccia di San Gimignano or Vermentino
These Tuscan whites have enough acidity for the vinegar and tomato, and their bitter almond note and herbal freshness suit the basil and olive oil.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry rosato from Sangiovese or Provence rosé
Red fruit and freshness pick up the ripe tomatoes and carry the olive oil.
Floral gin · good match
Gin and tonic with floral gin, a cucumber slice and a basil leaf
Cucumber and basil form the bridge to the green side of the gin.
Gin styles: London Dry, Old Tom, Navy Strength, and morePale lager · good match
Italian Pils, well chilled
Fine bitterness and carbonation refresh alongside the vinegar and oil without masking the tomato.
Pils or Helles: What's the Difference?