Monday marks the start of British Tomato Fortnight 2023, which runs from May 29 through to June 11th to coincide with peak tomato season in the UK. And now that the sun’s out and summer seems to have arrived, it’s salad season and this classic from last week’s Taste of Tuscany course is simple, delicious and filling. Enjoy!
INGREDIENTS
- 200g stale (unsliced) bread
- 600 g ripe mixed tomatoes,roughly chopped
- 1 handful small capers, drained
- 1 small red onion, peeled and very finely sliced
- 8 anchovy fillets in oil (optional), drained and finely sliced
- Red wine vinegar
- Extra virgin olive oil
- Bunch of fresh basil
- Sea salt
- Freshly ground black pepper
METHOD
Tear the bread into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
