We have said before that the Southern Italians can make what they have go a long way, and this dish is ideal for using up stale bread and slightly soft tomatoes.
Dawn: Just as we have the kitchen back up and running, here we have a no cook recipe.
Andrew: It is just ideal for the warmer weather, quite filling on its own, but excellent in a large bowl with a barbecue.
Dawn: And the longer you leave it before serving, the more the flavour develops.
100-200g day old bread, unsliced
300-400g tomatoes (any size or variety)
One red onion
2 tsp of capers
A handful of black olives
One tin of anchovies (optional)
1 tbsp red wine vinegar
1/2 tbsp olive oil
Salt and black pepper to season
- Roughly tear the bread into bite size pieces. No need for ceremony here, as this is a rustic dish where presentation isn’t the key issue.
- Chop the tomatoes into different sized pieces. We have made this with a large beefsteak variety, some plum and vine tomatoes and a few cherry ones, for variety in colour and texture.
- Place the bread and tomatoes in a salad bowl and mix well.
- Add the capers, olives and anchovies to the bowl, then sprinkle on the vinegar and drizzle over the olive oil.
- Mix well to allow the oil and vinegar to coat everything. They will moisten the bread, as will the juices from the tomatoes.
- Season well, and serve when ready.
Andrew: There are no limits to this dish. A few cloves of roasted garlic, slices of roasted pepper and courgette can be added too.
Dawn: A few basil leaves, and a crumbly white cheese like feta might add to the colour and flavour too.