Tuscan Salad

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I’ve been making this salad for a few years now, it’s not your usual lettuce based salad so not as healthy but is much more exciting! The flavours go so well together, it’s like a mouthful of the Mediterranean. It’s a great way to use up stale bread- ciabatta goes best as it goes chewy but you could use any bread you have leftover. It’s so easy and is a great dish to take to a BBQ or a summer lunch. The flavours get better and better with time so making it the day before would be the best idea.

Ingredients
1 ciabatta
200g cherry/plum tomatoes (red and yellow)
2 cloves garlic
8-10 anchovies
25ml red wine vinegar
50ml olive oil
Handful fresh basil
Salt and pepper

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1. Finely chop the garlic and quarter the tomatoes (so that more juice is released). Roughly tear the ciabatta up into small-medium pieces.

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2. Mix the tomatoes and bread in a bowl together, crushing the tomatoes a little so the juice comes out. Then add the chopped garlic, roughly torn basil and anchovies. (You could chop these smaller if you’re not a big fan but the flavour is worth using them)

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3. Mix all the ingredients together then drizzle over the olive oil and red wine vinegar- this will help combine the ingredients. Season with salt and pepper. Taste a piece of the bread and if too dry add more olive oil and adjust seasoning to your taste.

Enjoy!

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