Summer salad with tomatoes and feta

Ingredients

• 1/2ciabatta loaf
• 2 tablespoons (30 ml)olive oil
• 4tomatoes, cut into large pieces
• 1/2cucumber, cut into large pieces
• a handfulpitted black olives
• 100 gfeta cheese
• a handfulfresh basil leaves
• 1 tablespoonbalsamic vinegar
• to tastesalt and pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill. Cut the ciabatta into small cubes and spread them on a baking tray lined with baking paper. Drizzle with 1 tablespoon of the olive oil.

2. 2

   Toast the bread

   Grill the ciabatta for 3–4 minutes, turning the pieces from time to time until golden. Leave the croutons to cool.

3. 3

   Combine the salad

   Put the croutons in a bowl with the tomatoes, cucumber, olives and feta. Scatter the basil leaves over the salad.

4. 4

   Dress and season

   Mix the balsamic vinegar with the remaining olive oil and drizzle it over the salad. Toss gently, then season with salt and pepper.

What is this summer salad?

This is a Mediterranean-style combination of tomatoes, cucumber, olives and feta, made more substantial with toasted bread. Salads built around bread are found in several Mediterranean food traditions; this version keeps the preparation simple and lets ripe summer produce lead.

Juicy tomatoes soften the crisp ciabatta slightly, while feta, olives and balsamic bring salty and tangy notes. The result is best enjoyed soon after dressing, while the croutons still have some crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 9g protein, 36g carbs, 13g fat.

The ciabatta supplies most of the carbohydrates, while olive oil and feta contribute much of the fat; feta and bread also provide some protein. Pair a serving with grilled chicken or another protein-rich main, or add extra vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Choose ripe tomatoes that are still firm enough to cut into large pieces. Their juices become part of the dressing once the salad is tossed.

Feta and olives: Both add saltiness, so taste the salad before adding much extra salt. Pitted olives are easier to eat and simpler to mix through.

Ciabatta: A loaf with a little chew makes sturdy croutons. If it is a day old, it will toast readily and hold its texture in the salad.

Getting crisp croutons

Even pieces: Cut the bread into similarly sized cubes so they toast at roughly the same rate. Spread them out on the tray rather than piling them up.

Watch the grill: The croutons take only 3–4 minutes and can colour quickly. Turn them occasionally and remove them when golden, then let them cool before adding them to the salad.

Balancing the dressing

Oil and vinegar: Stir the balsamic vinegar with the remaining olive oil before pouring it over the salad. This helps distribute the sharpness of the vinegar more evenly.

Gentle tossing: Fold the ingredients together carefully so the feta stays in pieces and the tomatoes do not collapse. Add the dressing shortly before serving to keep the bread from turning too soft.

Texture and timing

The salad comes together in about 15 minutes, including the time needed to toast and cool the bread. The croutons should be golden outside, while the vegetables remain cool and fresh.

For the best contrast, cool the croutons fully before mixing them in and serve soon after dressing. If preparing ahead, keep the bread and dressing separate until serving.

Serving ideas

Serve this salad as a light lunch or alongside grilled vegetables, fish or meat. The recipe also suggests adding strips of grilled chicken for a more filling meal.

If serving it as a side, pair it with a simply cooked main so the fresh tomato, basil and balsamic flavours remain prominent.

Recipe notes & tips

• Use ripe but firm tomatoes so they hold their shape when tossed.
• Cut the bread into evenly sized cubes for more consistent toasting.
• Keep the croutons in a single layer so they toast rather than steam.
• Let the croutons cool before adding them to the vegetables.
• Taste before adding salt because feta and olives are already salty.
• Dress the salad just before serving to preserve some crunch.

Variations

• Add chicken: Fold in strips of grilled chicken for a more substantial salad.
• Use another bread: Try a crusty loaf if ciabatta is unavailable.
• Change the herbs: Use fresh parsley in place of some or all of the basil.
• Add red onion: Thinly slice a little red onion for a sharper flavour.
• Use a different vinegar: Substitute red wine vinegar for the balsamic, adjusting to taste.

Common mistakes to avoid

• Crowding the tray: The bread may not toast evenly; spread the cubes out in one layer.
• Overtoasting the croutons: They can darken quickly under the grill; turn them often and watch closely.
• Adding hot croutons: They can wilt the fresh ingredients; let them cool first.
• Dressing too early: The bread can become soggy; add the dressing shortly before serving.
• Oversalting: Feta and olives add plenty of salt; taste the salad before seasoning.

How to store

Store any leftover salad in a covered container in the fridge and eat within a day, though the bread will soften. For make-ahead preparation, keep the toasted bread and dressing separate from the vegetables and combine just before serving.

Frequently asked questions