Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 5 Mins Total Time: 20 Mins
This 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. Remove the crusts from the ciabatta and rip off long strips. Place 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.
- Score the bottom of each of the tomatoes with a small cross and place in a bowl of boiling water, pour off the water, remove their skins and cut into quarters. Squeeze the seeds and juice from the tomato flesh over a sieve. Discard the seeds and retain the juice along with the flesh.
- Place the basil and garlic into a food processor with a good pinch of salt, blitz to a pulp. Now add the white wine vinegar, tomato juice and gradually add the olive oil, season to taste.
- Place the bread in a large bowl along with the tomato flesh, anchovies, rocket, toss together along with the prepared dressing, enjoy!