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.
200g cherry/plum tomatoes (red and yellow)
2 cloves garlic
25ml red wine vinegar
50ml olive oil
Handful fresh basil
Salt and pepper
1. Finely chop the garlic and quarter the tomatoes (so that more juice is released). Roughly tear the ciabatta up into small-medium pieces.
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)
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.