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.

Ingredients

Salad:

1 Pack Peter’s Yard Sourdough Chilli Flatbreads

250g Cherry Tomatoes

1/2 Cucumber

200g Radishes

1 Red Onion

1/2 Head Fennel

1 Little Gem Lettuce

1tsp Sumac

20g Dill

20g Coriander

20g Parsley

 

Dressing:

50ml Olive Oil

20ml Moscatel Vinegar

2 tbsp Traditional Genovese Pesto

Salt

Ingredients

Salad:

1 Pack Peter’s Yard Sourdough Chilli Flatbreads

250g Cherry Tomatoes

1/2 Cucumber

200g Radishes

1 Red Onion

1/2 Head Fennel

1 Little Gem Lettuce

1tsp Sumac

20g Dill

20g Coriander

20g Parsley

 

Dressing:

50ml Olive Oil

20ml Moscatel Vinegar

2 tbsp Traditional Genovese Pesto

Salt

1

Peel and slice the red onion and put in a bowl with a dash of vinegar and a pinch of salt to macerate.

2

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.

Back to top