Tomato Salad

October 02, 2019

Heather Lauren_Tomato Salad_HamamaRecipes_9.11.19

Author: Heather Lauren (Hamama Friends group member, find the original post here!)

Prep: 30 min
Cook: 10 min
4 servings


Harvest time, Zesty salad mix! I pretty much live off of tomato salads at this time of year. 😋

Heather Lauren_Tomato Salad_HamamaRecipes_9.11.19



- 3-4 slices (4 ounces, 115g) hearty, country-style bread (stale)
- 1 medium red onion, peeled and thinly sliced
- 1 1/2 tablespoons red wine vinegar, plus extra for soaking the bread and onions
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 6 tablespoons best-quality olive oil
- 3 medium tomatoes (1 3/4 pounds, 800g), diced
- 1 cucumber peeled, halved, and seeds scraped away, diced
- A handful fresh basil leaves, about 15 to 20, torn into pieces
- 1-2 ounces of HAMAMA Zesty or Super Salad Mix




1. Soak the bread in cold water with a splash of vinegar in it, until soft. (Depending on the bread, it can take between 2 and 10 minutes.) Remove the bread slices and squeeze them very dry with your hands. Set aside.

2. Add the onions to the cold water with another splash of vinegar, and let stand for 1 hour. Place the cucumbers in a mesh strainer and sprinkle with a little salt. Let drain for 20 minutes. (Or longer.)

3. In a large bowl, mix together the vinegar, garlic, and salt, stirring until the salt is dissolved. Stir in the olive oil.

4. Add the tomatoes to the bowl with the dressing. Tear the bread into bite-size pieces into the bowl. Drain the onions and add them to the bowl along with the cucumbers. Mix well and let stand at least 15 minutes. Add the basil leaves and mix again. Taste, and add additional salt and vinegar, if desired.


[Some recipe inspiration from david lebovitz too!]

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