Ever wondered what Tom, the guy behind Meatball Monday, gets up to when it’s not Monday? Well actually… Lucky for us, we make him get up super early during the week to prep our Grizzly shop with pastries and magical sammie fillings for your lunch.

Even before starting Meatball Monday, Tom’s been a big mate of Grizzly. As well as using our Country Sourdough to create tasty breadcrumbs for his legendary meatball and spaghetti meals, his ‘gram is always filled with yum eats he’s whipped up using Grizzly carbs.

A couple of weeks back, Tom found himself faced with a rare case of leftover sourdough (we find the idea kind of weird too, but it happens). He made it look really good for its age by turning it into a beautiful salad, complete with springtime courgettes and cherry tomatoes. And he’s kindly given us the recipe for y’all to enjoy. Thanks Tom!

Grizzly sourdough salad with courgette & cherry toms
Serves 2-3 for a light lunch or 4-6 as a side dish

GATHER YOUR GOODS:

3-4 thick slices of stale Grizzly sourdough (Tom likes Country best for this)
1 punnet cherry tomatoes, sliced in half (each tomato, that is, not the punnet)
2-3 medium courgettes, ribboned with a peeler
Half a red onion, thinly sliced
2 tsp capers
3 extra luscious sprigs of oregano, leaves picked
1-2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil, plus extra for final drizzles
Sea salt

MAKE IT:

In a large bowl, combine the tomatoes, courgette, red onion, capers, the first Tbsp of red wine vinegar, E.V.O.O. most of the oregano and a pinch of sea salt. Give it a taste and add the second Tbsp of red wine vinegar if you like it on the sour side (remember that the bread is going to soak a lot of it up).

Just before serving, tear chunks of the sourdough (Tom painfully regrets originally chopping his with a knife) into the bowl and toss well.

If you’re feeling fancy, transfer to a new dish, or, garnish straight away with the rest of the oregano and a drizzle of E.V.O.O. NOW EAT IT.