Italian tomato and bread salad
A beautiful salad of crunchy ciabatta tossed with juicy ripe tomatoes and anchovies
10 mins plus drying time
Super easy
serves 4
Ingredients
200g stale or part-baked ciabatta bread
600g ripe mixed tomatoes, roughly chopped
sea salt and freshly ground black pepper
a handful of small capers, soaked and drained
1 red onion, peeled, halved and very finely sliced
1 x 280g jar roasted peppers in olive oil, drained and roughly chopped
optional: 8 anchovy fillets in olive oil, drained
good-quality red wine vinegar
good-quality extra virgin olive oil
a bunch of fresh basil, leaves picked
Method
You'll love this juicy, delicious Italian summer side salad recipe with roasted peppers
- You’ll love this juicy summer side dish.
- Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.
- Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread and anchovies, if using. Mix again with your hands to really get the flavours going.
- Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.
- Tear the basil leaves over the salad, give it another good stir, and it’s ready to serve. Lovely on a hot summer’s day with barbecued meats or roast chicken.
- Tip: If you can’t get hold of ciabatta, any country-style bread will do.
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