Tomatoes, flavour wise are never better than they are right now. This is a great use for them in season, a salad of bright flavours, quite raw and punchy. Don't hold back on anything but the very best olive oil and lively basil, make and eat without delay.
Bread and tomato salad
Serves 4
250g open textured bread such as ciabatta
600g ripe and juicy tomatoes
1 small cucumber
1 fresh, new clove garlic
1 red or yellow pepper
1 large bunch basil
1 handful olives
8 anchovy fillets
150ml green and peppery olive oil
1 tblsp red wine vinegar
Set the oven at 180 c/gas 4. Slice the bread thickly -
the pieces should be about 1 cm thick - and lay them on a baking sheet.
Sprinkle each piece very lightly with olive oil then bake them for about 15
minutes, till they are lightly crisp.
Slice the tomatoes, but don't be tempted to peel or
seed them. Put them in a large serving bowl. Peel and seed the cucumber and cut
it into rough chunks, then add to the tomato.
Finely chop the garlic, cut the pepper into small dice
and add both to the tomatoes. Tear the basil leaves from their stalks then add
them to the bowl. Rinse the anchovies, then mix them in with the salad.
Put the oil and vinegar into a small dish, season it
with salt, I think you can be quite generous here, and some black pepper. Toss
the dressing, bread and salad gently together and then add the pieces of
toasted bread. Eat before the bread gets too soggy.
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