Bread and Tomato Salad

Based on a dish I ate in Andalusia, this recipe is similar to the Italian panzanella.


  • 400 g (14 oz) white or wholemeal bread, in one piece
  • 4 tablespoons sherry vinegar
  • 4 tablespoons iced water
  • 750 g (1Β½ lbs) firm, sweet, ripe tomatoes, peeled, quartered and seeded
  • 2-3 garlic cloves, peeled and crushed
  • Β½ teaspoon coarse sea salt
  • freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • few spring onions, trimmed and sliced
  • flat-leaf parsley or basil leaves, shredded – to garnish


Tear the bread into bite-sized pieces, and spread on a baking sheet. Place in the oven at 150Β°C/300Β°F/gas mark 2 for a few minutes, or until slightly crisped.

Put the bread in a bowl with the vinegar, water, tomatoes and garlic. Mix well, and season with salt and pepper.

Stir in the oil, and leave to stand for 30 to 40 minutes to let the flavours develop.

Sprinkle with the onions, and garnish with the herbs before serving.