Ingredients

• For the Salad

• 4 thick slices rustic bread, torn into rough chunks
• 4 large ripe tomatoes, cut rustic-style
• ½ red onion, thinly sliced
• 1 garlic clove, paper-thin slices
• 20–24 Green olives, pitted
• 8 anchovy fillets, finely sliced
• 1 bunch fresh basil leaves, torn

• For the Dressing

• 6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
• Sea salt and freshly cracked black pepper (generous)

Steps

• Step 1

  Preheat oven to 320°F – 160°C.

• Step 2

  Place bread chunks on a tray and dry in the oven for 15 minutes, until crisp. Set aside while still warm.

• Step 3

  In a large mixing bowl, add extra virgin olive oil and balsamic vinegar. Whisk briefly to combine.

• Step 4

  Add toasted, still hot bread to the bowl and toss well, letting it soak up the dressing.

• Step 5

  Add tomato chunks and gently mix through.

• Step 6

  Add red onion, garlic slices, green olives, and anchovy fillets. Tear in fresh basil leaves just before serving. Fold gently using your clean hands to avoid breaking the tomatoes.

• Step 7

  Rest for 5–10 minutes to allow the flavours to mingle.

• Step 8

  Serve with a chilled rosé or crisp white wine for a perfect Mediterranean starter.

Little Tips

Use ripe, room-temperature tomatoes – cold tomatoes lose flavour and won’t blend with the dressing.

Let the salad sit 10 minutes before serving – this softens the bread slightly and marries all the flavours.