4 or 5 medium tomatoes (preferably organic.)
2 medium garlic cloves, minced
3tbsp extra virgin olive oil
2tbsp red wine vinegar
Sea Salt & Cracked Pepper
3 slices or a large end of stale ciabatta bread
1 tin of anchovies (drained and chopped)
12 black Kalamata olives
1 large bunch of basil, leaves torn off stems
1 bunch a flat leafed parsley ( we only had curly parsley, which isn’t as nice.)
1 small red onion, thinly sliced
Place the tomatoes in a large bowl and cover with boiling water. Leave for 1 full minute and then drain under cold water. Slip off their skins. Chop the tomatoes into quarters and remove the cores. Some recipes call for the tomatoes to be de-seeded, but I think this takes away all the juicy-ness, so I vote to just cut out the cores with a sharp little knife.
Roughly chop the tomatoes.
Add the oil, garlic, vinegar and salt & pepper to taste.
If the bread is soft enough, rip it into bite sized pieces – if it’s rock solid, use a sharp serrated knife to chop it up.
Place it in a pretty bowl. Add the tomato mixture to the bread and toss the salad around, making sure the bread is well coated. Add the parsley, basil, anchovies and olives – combine well. Finally add the red onion.
The salad is best left for a good hour before eating to allow the juices to soak into the bread. Eat the salad at room temperature. It’s even better the next day, however, if you chill it in the fridge overnight, be sure to take it out an hour prior to eating because the flavors only really come out if it’s room temperature.