A delicious salad from Tuscany that traditionally makes use of up to 3-day old bread by soaking in water, squeezing dry and adding to the salad but I prefer to use garlic rubbed slices of bruschetta.
- 3 x ½” slices Italian olive oil bread, such as ciabatta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, 2 peeled and finely chopped
- 2 anchovy fillets
- 1 tablespoon baby capers, drained
- 2 tablespoons chopped flat leaf parsley
- 4 plum tomatoes, seeded and cubed
- 1 small red onion, finely sliced
- ½ cucumber, seeded and cut into ½” chunks
- 2 sticks celery, finely sliced
- 12 basil leaves, ripped
- 2 tablespoons aged red wine vinegar
- 50g (2 oz) stoned, chopped black olives
- salt and ground black pepper
- Make the bruschetta by dribbling the bread on both sides with some of the olive oil. Ideally grill both sides on a barbecue, but failing that toast both sides under a grill. Rub each side of the bread with one of the gloves of garlic. Rip the bread into ½ ” cubes. Set aside.
- In a mini food processor or mortar and pestle blend the remaining garlic, the anchovies and capers with ½ teaspoon sea salt. Add the remaining olive oil, vinegar and parsley and pulse the food processor until the ingredients are combined.
- Combine the bread with the remaining ingredients and toss with the anchovy dressing. Season with a few turns of ground black pepper.