This salad is only worth making when tomatoes are in season and full of flavour. It should be acidic and tangy, and will taste amazing alongside a piece of slightly charred meat from the barbecue. Serves four.
150g crustless rustic bread (stale or fresh) - sourdough or ciabatta, for example - cut in 2-3 cm cubes Salt and pepper 2 small cucumbers (15cm long), cut into 2cm pieces 3 tomatoes, cut into wedges ½ red onion, thinly sliced 1 red pepper, cored and cut into large pieces 1 bunch coriander, roughly chopped 2 tsp sumac (optional) Grated zest and juice of ½ lemon 1 garlic clove, crushed 1½ tsp red-wine vinegar 3 tbsp olive oil
Preheat the oven to 170C/325F/gas mark 3. Spread out the bread on a roasting tray, brush with olive oil and sprinkle with some flaky salt. Bake for 20 minutes until crispy and golden, then leave to cool.
Mix all the other salad ingredients and adjust the seasoning to taste. Just before serving, mix in the toasted bread, using your hands.