A quick and easy summer salad recipe, with fresh and herby vegetables, crunchy sourdough flatbreads from Peter’s Yard all dressed in a Traditional Genovese Pesto vinaigrette. Have as a light main course or serve as a side dish to chicken or fish.
Peel and slice the red onion and put in a bowl with a dash of vinegar and a pinch of salt to macerate.
Quarter or half cherry tomatoes as desired. Half the cucumber lengthways and scoop out the seeds with a teaspoon then slice. Quarter the radishes and finely slice the fennel, add to a bowl with the tomatoes and cucumber, add the red onion, chopped herbs and sumac. Break the flatbreads into bitesize pieces and add.