Tomato & olive bread salad with anchovies

Name: Tomato & olive bread salad with anchovies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Waitrose Mixed Olive Ciabatta; 4 tbsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil; 250 g packs Mixed Baby Tomatoes; 2 clove/s garlic, chopped; 25 g pack flat leaf parsley, leaves finely chopped; 1 small red onion, thinly sliced; 2 tbsp balsamic vinegar; 145 g Cantabrian anchovies, drained; 1 tbsp Cooks’ Ingredients Nonpareille Capers

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.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusresting

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Ingredients

1 Waitrose Mixed Olive Ciabatta
4 tbsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil
2 x 250g packs Mixed Baby Tomatoes
2 clove/s garlic, chopped
25g pack flat leaf parsley, leaves finely chopped
1 small red onion, thinly sliced
2 tbsp balsamic vinegar
½ x 145g Cantabrian anchovies, drained
1 tbsp Cooks’ Ingredients Nonpareille Capers

Method

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.
Coarsely chop ½ the tomatoes and add to the bread with the garlic, parsley and onion.
Whisk together the vinegar and remaining oil, then pour over the salad and leave to stand at room temperature for 20 minutes.
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.