July Recipe: Soggy Bread & Tomato Salad
A Recipe for July from An English Vineyard Cookbook
Where soggy bread salad comes from, we don’t know. Bridget Gladwin hates to throw anything away (quite rightly) and in midsummer she makes this simple salad to use up stale bread and maximise the juices of ripe tomatoes. It may not sound that good, but it’s actually delicious.
Ingredients Serves 6
3 slices of stale bread, cut into chunks
600g ripe tomatoes, cut into chunks
A good bunch of basil leaves, roughly chopped
3 tablespooons of virgin rapeseed oil
Method
1. Prepare the salad by tossing all the ingredients together in a large bowl. Season with salt and plenty of freshly ground pepper. Leave it for an hour to develop flavour.
2. Serve on a Summer’s evening with a glass of chilled Pinot Gris.
This recipe is from An English Vineyard Cookbook, by the Gladwin Family.
Each month includes a seasonal salad and features locally grown ingredients, stunning images and artwork, together with wine recommendations, foraging advice and a rare insight into a year behind the scenes at a family run vineyard.
The cookbook will be released in Autumn and copies signed by Peter Gladwin are exclusively available direct from Nutbourne.
All proceeds will go to the City Harvest charity.
