Servings: 4
Ingredients
For the Salad:
- 400 g ripe mixed tomatoes (cherry, heirloom, or vine)
- 200 g day-old crusty bread (e.g. ciabatta or sourdough), torn into chunks
- 1 small red onion or shallot, thinly sliced
- Zest of 1 lemon
- Juice of ½ lemon (or to taste)
- 4 anchovy fillets (in oil), chopped
- 1½ tbsp capers, rinsed
- A handful of fresh basil leaves
- A few sprigs of flat-leaf parsley, chopped
- 3 tbsp extra virgin olive oil
- Salt & freshly cracked black pepper, to taste
Instructions
- If your bread isn’t already dry, toast it in the oven at160°C for 10 minutes until just crisp but not browned.
- Cut tomatoes into chunks or halves (depending on size). Place in a bowl with sliced onion, lemon zest, lemon juice, chopped anchovies, and capers.
- Season with a pinch of salt and black pepper. Let sit for 10–15 minutes to release juices.
- Add the toasted bread chunks to the bowl and toss gently, allowing the bread to soak up the tomato juices.
- Drizzle with extra virgin olive oil and toss again.
- Fold in chopped parsley and torn basil leaves just before serving.
- Add more lemon juice or olive oil if needed, and season to taste.
To Serve:
- Serve at room temperature.
- For a tasting menu: spoon into small bowls or onto canapé spoons.
- Garnish with an extra basil leaf or a shaved anchovy ribbon for flair.
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