Sunday, 26 August 2012

Tuscan Tomato Salad



This salad could be served along side any meal or even as a meal on it's own. I made it to accompany the summer vegetable lasagne. It's also from 'Jamie's 30 mintue meals'.

Tuscan Tomato Salad
Serves 6

a ciabatta loaf

olive oil to drizzle
1 teaspoon of fennel seeds (I didn't use these)
some oregano or rosemary (fresh or dried)
1 tablespoon of capers
half a tin of anchovies
a small bunch of basil
6 jarred red peppers
1 clove of garlic
a few big handfuls of cherry tomatoes and about 3 large tomatoes
red wine vinegar
parmesan

Method
Firstly, make the croutons, tear the ciabatta into chunks, drizzle it with olive oil, salt and pepper, the fennel seeds and the oregano/rosemary, mix so the chunks are all coated, then grill for about 10 minutes or until golden. Once they're done, take them out and place in a bowl for later.
On a large chopping board, roughly chop together the capers, anchovies, most of the basil, the peppers and crushed garlic, then add the tomatoes and chop it all together. Sweep it all up and add it to the big bowl with the croutons pour over a big swig of red wine vinegar, some oil and some salt and pepper. Squish and squeeze everything with your hands. Top with the rest of the basil leaves and some freshly grated parmesan. To make the salad in advance, keep the croutons separate until ready to serve or they will go soggy.

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