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    Tomato, parsley & olive bread salad

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    Tomato, parsley & olive bread salad

    • Preparation time: 15 minutes + resting
    • Cooking time: 15 minutes
    • Total time: 30 minutes + resting

    Serves: 4

    Ingredients

    1 mixed olive ciabatta
    4 tbsp No.1 Valli Trapanesi Extra Virgin Olive Oil
    400g baby plum tomatoes
    2 cloves garlic, chopped
    25g pack flat leaf parsley, finely chopped
    1 small red onion, thinly sliced
    2 tbsp balsamic vinegar
    ½ x 180g pack Adriatic anchovies in a herb & citrus dressing, drained
    1 tbsp Cooks’ Ingredients Nonpareille Capers

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Tear the ciabatta into bitesized pieces and place on a baking sheet. Drizzle with 1 tbsp of the oil then cook for 12-15 minutes, turning occasionally, until crisp and golden. Place in a salad bowl.

    2. Coarsely chop ½ the tomatoes and add to the bread with the garlic, parsley and onion.

    3. Whisk together the vinegar and remaining oil. Pour over the salad and leave to stand at room temperature for 20 minutes.

    4. Add the remaining chopped tomatoes and scatter over the anchovies and capers. Serve as a main course or, if preferred, as a side to go with griddled chicken or lamb. 

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