This salad is very versatile and full of flavour. It can be served on its own but goes perfectly with fish!
Prep time: 15 minutes
Cooking time: 5 minutes
1 small ciabatta, stale
4 tbsp olive oil
Sea salt & freshly ground pepper
500g ripe vine tomatoes
Small bunch of fresh basil
2 garlic cloves, peeled
2 tbsp white wine vinegar
100ml extra-virgin olive oil
6 anchovy fillets, roughly chopped
75g wide leaf rocket
1. Preheat the oven to 200°C/400°F/Gas Mark 6. Remove the crusts from the ciabatta and rip off long strips. Place on a baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden and crunchy on the outside.
2. Score the bottom of each of the tomatoes with a small cross and place in a bowl of boiling water, pour off the water, remove their skins and cut into quarters. Squeeze the seeds and juice from the tomato flesh over a sieve. Discard the seeds and retain the juice along with the flesh.
3. Place the basil and garlic into a food processor with a good pinch of salt, blitz to a pulp. Now add the white wine vinegar, tomato juice and gradually add the olive oil, season to taste.
4. Place the bread in a large bowl along with the tomato flesh, anchovies, rocket, toss together along with the prepared dressing, enjoy!