4thick slicessourdough breadcut into 1-inch (2.5 cm) cubes
2tbspolive oil
1tspflaky sea salt
1tspItalian seasoning
¼lb (113 g)green beanstrimmed
4large tomatoesseeds removed and cut into 8 wedges each
1cup (140 g)fresh English peas
6-8radishesthinly sliced
1English cucumbercut into 1-inch (2.5 cm) pieces
1big handfularugula
1handfulfresh basil leavesroughly torn
2tbspfinely chopped fresh chives
Dressing
2tbspwhite wine vinegar
2tspDijon mustard
½tspsalt
½tsppepper
½cupolive oil
Instructions
Salad
Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
Place the cubed bread pieces in a large bowl and drizzle with the olive oil.
Use your hands or a large spoon to toss and coat the pieces.
Spread the bread across the prepared baking sheet and sprinkle with sea salt and Italian seasoning. Place in the preheated oven for 10 minutes, until the bread is just starting to get a little crispy and brown. Remove the bread from the oven and allow it to cool.
Bring a small pot of salted water to a boil over high heat. Gently lower the trimmed green beans into the boiling water and allow them to cook for 2 to 3 minutes, until a lovely bright green. Remove the beans from the heat and drain through a colander. Run cold water over the beans for a minute or so and then set them aside to drain.
Dressing
In a small bowl, whisk together the vinegar, mustard, salt and pepper. Slowly add the olive oil while continuing to whisk until the dressing is fully combined.
To Serve
In a large serving bowl, combine the tomatoes, green beans, fresh peas, radishes, cucumber, arugula, basil, chives and bread. Dress the salad and toss to combine.