An Italian salad that celebrates luscious, colourful tomatoes now in season, and uses up stale bread to soak up the juices. Bear in mind that the tomatoes will taste their best at room temperature, and leave the salad to sit 10 minutes before serving, to allow all the flavours to come together.
8 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 180℃.
Tear the sourdough into chunks, arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Bake in the oven for 10 minutes, until golden and crispy.
Thinly slice the red onion, cut the tomatoes into quarters or halves (depending on their size) and slice the red peppers into thick strips.
Crush the garlic and anchovies together, to make a paste. Mix the red onion, tomatoes, peppers, capers, anchovies and garlic with the crispy sourdough in a bowl, pour over the red wine vinegar and olive oil, season with salt and pepper and serve.
600g mixed seasonal tomatoes
2 roasted red peppers (from a jar)
1 organic red onion
A handful of organic basil leaves
1 tbsp capers
1 organic garlic clove
What you'll need
-100g leftover sourdough
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- salt and pepper