Tomato & Bread Salad


  • ciabatta
  • 150ml olive oil
  • 600g cherry tomatoes
  • small cucumber
  • garlic clove
  • red & yellow peppers
  • basil
  • packet of black olives
  • 8-10 anchovy fillets
  • 2 teaspoons red wine vinegar
    (or balsamic)

Preheat the over to 180 deg. C. Break the bread (which is ideally a bit stale) into chunks, sprinkle with a little bit of olive oil to coat the chunks lightly. Lay on a baking sheet and bake for 15minutes. Cut the tomatoes into halves and place in a bowl. Chop and crush the garlic, slice the peppers and add the basil, olives (stoned and roughly chopped) and anchovies (also chopped roughly). Mix this all in with the tomatoes and bread chunks. Mix the remaining oil and vinegar with some salt and pepper. Pour over the tomato mixture and serve immediately on a platter. (This recipe adapted from Jan 2011 Good Taste Magazine)