Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 2
Dietary
Vegetarian
By Jane Baxter
From Saturday Kitchen
Ingredients
For the marinated onions
- 2 red onions, finely sliced
- 2 tsp soft brown sugar
- 1 tbsp red wine vinegar or balsamic vinegar
- pinch sea salt
For the acqua e sale
- 200g/7oz cherry tomatoes, halved
- 1 garlic clove, crushed
- ½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced
- 1 tbsp roughly chopped fresh flatleaf parsley
- pinch dried oregano
- 50ml/2fl oz extra virgin olive oil
- 150g/5½oz stale sourdough or ciabatta, ripped into small pieces
- salt and freshly ground black pepper
Method
Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours.
Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil.
Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve.