Tomato, bread and bean salad

Ingredients

• Plain bread (cooked)180g
• Fresh tomatoes (raw)350g
• Cucumber (raw)150g
• White beans (drained)240g
• Onions (raw)40g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Tear 180g plain bread into 2cm pieces. Dry-toast in a broad skillet over medium-low heat for 5–7 minutes, turning often, until the edges are crisp. Spread on a plate to cool; lower the heat if small pieces brown early.
2. Cut 350g fresh tomatoes into 2cm chunks, 150g cucumber into 1cm cubes and 40g onions into fine 3mm dice. Put in a bowl with 3g salt; let stand for 5 minutes so a little tomato juice collects.
3. Drain 240g white beans. Whisk 20ml lemon juice, 15ml olive oil and 1g black pepper into the tomato juices and fold the beans into the vegetables.
4. Add the cooled bread and toss gently. Rest for 3–5 minutes until the outside absorbs dressing but the centre still has bite. If very juicy, lift the vegetables into a second bowl before adding bread; serve promptly and keep leftovers chilled.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.