Bread and Tomato Salad

Name: Bread and Tomato Salad
Yield: Serves 6 to 8
Ingredients: 6 tablespoons extra-virgin olive oil; few spring onions, trimmed and sliced; flat-leaf parsley or basil leaves, shredded – to garnish; 750 g (1½ lbs) firm, sweet, ripe tomatoes, peeled, quartered and seeded; 2-3 garlic cloves, peeled and crushed; freshly ground black pepper; ½ teaspoon coarse sea salt; 400 g (14 oz) white or wholemeal bread, in one piece; 4 tablespoons iced water; 4 tablespoons sherry vinegar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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

Ingredients

400 g (14 oz) white or wholemeal bread, in one piece
4 tablespoons

Supper
Lunch
Vegan

Method

Tear the bread into bite-sized pieces, and spread on a baking sheet. Place in the oven at 150°C/300°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 t