Yields: 4 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 5 Mins Total Time: 35 Mins
This tomato salad is very versatile and full of flavour. It can be served on its own but goes perfectly with fish!
- Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Place the ciabatta chunks on a baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden and crunchy on the outside.
- Place the quartered tomatoes into a colander and sprinkle with 1 tsp of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. Set aside the tomato juice.
- Place the basil and garlic into a food processor, blitz to a pulp. Now add the white wine vinegar, Dijon mustard, tomato juice and gradually add the olive oil, season to taste.
- Place the bread in a large bowl along with the tomatoes, anchovies, basil, toss together along with the prepared dressing, enjoy!