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Tomato & olive bread salad with anchovies

Tomato & olive bread salad with anchovies

By Isaac Scholtz
15’ Prep time
15’ Cook time
30’ Total time
401 Calories
4 Serving

Summary

Bread salads can make a great change to sandwiches or bruschetta, and are really useful for reviving a less than perfectly fresh loaf. letting the tomato juices mingle with the other ingredients, at room temperature, is crucial.
Isaac Scholtz 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Tear the ciabatta into bitesized pieces and place on a baking sheet. Drizzle with 1 tbsp oil, then cook for 12-15 minutes, turning occasionally, until crisp and golden. Place in a bowl.
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Step 2

Coarsely chop ½ the tomatoes and add to the bread with the garlic, parsley and onion.
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Step 3

Whisk together the vinegar and remaining oil, then pour over the salad and leave to stand at room temperature for 20 minutes.
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Step 4

Add the remaining chopped tomatoes and scatter over the anchovies and capers. Serve as a main course or, if preferred, as a side to go with lamb.

Ingredient

  • Garlic cloves
    Garlic cloves
    2 clove/s
  • Cooks’ ingredients nonpareille capers
    Cooks’ ingredients nonpareille capers
    1 tbsp
  • Small red onions
    Small red onions
    1
  • Balsamic vinegar
    Balsamic vinegar
    2 tbsp
  • Cantabrian anchovies
    Cantabrian anchovies
    145 grams
  • 25g pack flat leaf parsley
    25g pack flat leaf parsley
    25 grams
  • Waitrose mixed olive ciabatta
    Waitrose mixed olive ciabatta
    1
  • No.1 valli trapanesi pdo extra virgin olive oil
    No.1 valli trapanesi pdo extra virgin olive oil
    4 tbsp
  • Pack mixed baby tomatoes
    Pack mixed baby tomatoes
    250 grams

Nutrition Facts

View nutrition facts
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