It’s true that the simple things are best.

This Tuscan salad is so satisfying and bursting with bright flavours, you can add feta and black olives for more of a Greek vibe but it’s fantastic as it is. It’s perfect for using up ends of loaves (not your plastic bread but the real mccoy like sourdough) and improves if left to develop for 20-30 mins.

I actually don’t measure anything, I just throw in what looks right!

Prep: 5-10 mins
Cook: •
Servings: 1


  • 75g of real bread, torn into chunks, I use wholegrain sourdough (few days old)
  • 1 ripe beef tomato chopped into bitesize irregular chunks
  • about 2 inches of cucumber chopped into bitesize chunks
  • half a small red onion, thinly sliced
  • a few basil leaves
  • 2-3 tablespoons of extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • sea salt
  • black pepper


Simply combine all the ingredients in a large bowl, leave to stand for 20 mins (optional), transfer to a serving dish and enjoy!

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Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Nutrition Info


Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.


Cucumber falls into the same family as melon and is a good source of flavonoids, vitamin K and molybdenum. Molybdenum, acts like a catalyst to many processes that take place in the body, such as the action of certain enzymes – a spark plug if you will. With its skin kept on it’s also a good source of fibre to nourish your vitally important gut microbes.

Sourdough bread

Sourdough bread is more easily digestible and more sustaining than mass-produced ‘Chorleywood’ bread. It uses natural yeasts, grown in a culture of flour and water and its slow ferment time means your gut is spared the fermentation. Its chewiness and density mean it takes longer to break down and gives far less of a blood sugar spike than highly processed breads. Its lack of additives such as emulsifiers makes it kinder and less inflammatory.

There is no technique, there is just a way to do it. Now, are we going to measure or are we going to cook?

Frances Mayes, Under the Tuscan Sun
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