Harvest Salad Sandwiches
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- Serves: 4
- Preparation: 15
- Passive: 30
- Ready: 45
It’s a salad in a sandwich! Quick to make and even quicker to enjoy.
Ingredients
- 4 crusty rolls
- 60 ml (¼ cup) plus 2 tablespoons extra virgin olive oil
- 2 cucumbers
- 4 tomatoes on the vine, cut into wedges
- 1 white onion, finely diced
- 1 small hot chilli, seeded and minced
- pinch of dried oregano
- salt
Method
Cut off the tops of the rolls and set the tops aside; pull out the soft bread inside the rolls, creating a cup. Finely chop the bread you removed, put it in a small bowl, and drizzle it with 2 tablespoons of the olive oil.
Peel the cucumbers in alternating strips and cut them into small chunks.
Put the tomatoes in a large bowl. Add the cucumbers, onion, and chilli and drizzle with the remaining 60 ml (¼ cup) oil. Season with the oregano and a pinch of salt and toss to combine.
Divide the salad among the four rolls and sprinkle with the chopped bread. Place the tops back on the rolls, press gently, and let them rest for 30 minutes before serving.
Additional notes
The Vegetarian Silver Spoon by The Silver Spoon Kitchen is published by Phaidon, £35 (phaidon.com)
“Insalata del mietitore”
“To moderate the heat of the chilli, remove and discard the ribs and seeds, which contain the highest concentration of capsaicin, the chemical compound that makes peppers hot. To enrich the salad, add 100 g (3½ oz) herbed tofu, cut into small cubes.”
