Tomato and bread salad with anchovies and capers

Ingredienti

Serves four to six

4 garlic cloves, crushed

6 anchovy fillets in oil, drained and finely chopped (about 20g)

110ml olive oil

100g sourdough, crusts left on, sliced 2cm thick, lightly toasted, then cut into 4cm chunks

500g ripe tomatoes, cut into 4cm chunks

I lemon: finely grate the zest to get | tsp, then juice to get 2 tsp

I tbsp capers, roughly chopped

5g parsley leaves, finely chopped

5g basil leaves, finely chopped, plus a few extra leaves to serve

I tsp Urfa chilli flakes (or ½ tsp of another chilli flake) flaked sea salt

Istruzioni

Get as big a range of tomatoes as you can here. A clash of colour

looks just great. I could eat this every day through the summer just

as it is or with a thin tuna steak alongside. The toasted sourdough will keep for 4 hours, and the tomatoes

will keep in the fridge for up to 6 hours, but hold back on the basil

until just before serving. Keep everything separate, bring back to

room temperature and assemble when ready to serve.

I. Put the first three ingredients into a medium saucepan, along with ½ teaspoon of flaked salt, and place on a low heat. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon. Make sure not to heat the oil too much or the garlic will burn: if it does start to bubble, just remove it from the heat until it cools. After 10 minutes, remove the pan from the heat and add the toasted sourdough chunks to the hot oil. Toss the bread around until well coated, then transfer the bread to a large bowl. Leave the anchovy and garlic oil in the pan.

2. Mix together the tomatoes, lemon zest, lemon juice, capers, parsley and basil.

3. Once ready to assemble, add the tomato mixture to the bowl of bread. Carefully toss everything together, then transfer to a platter or serving dish. Drizzle over the remaining anchovy and garlic oil and finish with the chilli flakes.