Waitrose and Partners
Tomato & olive bread salad with anchovies

Tomato & olive bread salad with anchovies

Bread salads can make a great change to sandwiches or bruschetta, and are really useful for reviving a less than perfectly fresh loaf. Letting the tomato juices mingle with the other ingredients, at room temperature, is crucial. 

5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Plusresting

Ingredients

  • 1 Waitrose Mixed Olive Ciabatta
  • 4 tbsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil
  • 2 x 250g packs Mixed Baby Tomatoes
  • 2 clove/s garlic, chopped
  • 25g pack flat leaf parsley, leaves finely chopped
  • 1 small red onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • ½ x 145g Cantabrian anchovies, 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 oil, then cook for 12-15 minutes, turning occasionally, until crisp and golden. Place in a 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, then 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 lamb.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,678kJ/ 401kcals

Fat

20g

Saturated Fat

2.6g

Carbohydrates

42g

Sugars

15g

Fibre

5.2g

Protein

11g

Salt

1.6g

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