Spanish bread and tomato salad

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By: Diana Henry From: Market Kitchen

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This recipe is classed as easy

Rating 3 / 5 (14 votes)

Prep time:
10 min
Cook time:
5 min

Diana Henry's simple salad is a thrifty and absolutely delicious way to use up day-old bread


1. Tear the bread into bite-size chunks and soak the chunks in a little milk - enough to saturate, but not submerge, them.

2. Put the anchovy fillets into a serving bowl.

3. Squeeze any excess milk out of the chunks of bread. Heat a little olive oil in a frying pan until hot and fry the bread chunks until lightly golden on each side.

4. Chop up the larger tomatoes and add them, along with the smaller whole tomatoes, to the serving bowl.

5. Stir in the capers, thyme and parsley and add a drizzle of vinegar and some freshly ground black pepper. You can add salt if needed, but the anchovies may be already quite salty.

6. Add the fried bread chunks to the serving bowl and gently mix with the other ingredients, taking care not to break up the ingredients too much or turn the mixture into a mush.

7. To serve, drizzle with a little extra olive oil and serve at once to avoid the salad becoming soggy.

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