Tofu and Tomato Salad Recipe

Ingredients

Serve 4

• 6 slices toasted bread, preferably unsalted

• 1 lb/500 g cherry tomatoes, cut into quarters

• 4 cucumbers, peeled and thinly sliced

• 14 oz/400 g tofu (bean curd), diced

• 1 large red onion, thinly sliced

• 1 cup/100 g pitted black olives

• 6 leaves fresh basil, torn

• 2 tbsp fresh lemon juice

• 6 tbsp extra-virgin olive oil

• salt to taste

Method:

1. Arrange the bread in a large salad bowl. Top with the tomatoes, cucumbers, tofu, onion, olives, and basil.

2. Refrigerate for at least 30 minutes. Mix the lemon juice, oil, and salt in a small bowl.

3. Pour over the salad, toss well, and serve.