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This simple vegan take on an Italian classic delivers sunshine flavours in every mouthful

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1024kj 245kcal
  • Fat
    Med 14%
  • Saturates
    Low 7%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 31g

Bring Co-op to your front door

Big Bag Option


  • 200g Co-op Irresistible white sourdough bloomer, torn into bite-sized pieces
  • 3 tbsp Co-op extra virgin olive oil 160g cucumber, cubed
  • 420g pack Co-op Irresistible vine tomatoes, quartered
  • 225g pack Co-op Irresistible piccolo tomatoes, halved
  • 1⁄2 red onion, chopped
  • 25g pack basil, large leaves torn
  • 50ml red wine vinegar


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put the sourdough pieces on a baking tray and toss in 1 tbsp of the olive oil
  3. Bake for 15 mins, until lightly golden, tossing halfway through
  4. Put the cucumber in a bowl with the tomatoes and red onion, and season
  5. Add half the basil leaves
  6. To make the dressing, mix together the red wine vinegar and remaining olive oil
  7. Toss the sourdough croutons through the salad, then drizzle with the dressing and serve topped with the remaining basil

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