Tomato and bread salad with anchovies and capers

Name: Tomato and bread salad with anchovies and capers
Yield: Serves four to six
Ingredients: 110 ml olive oil; 100 g sourdough, crusts left on, sliced 2 cm thick, lightly toasted, then cut into 4cm chunks; 6 anchovy fillets in oil, drained and finely chopped (about 20g); 500 g ripe tomatoes, cut into 4cm chunks; flaked sea salt; 1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tsp; 1 tbsp capers, roughly chopped; 5 g parsley leaves, finely chopped; 1 tsp Urfa chilli flakes (or ½ tsp of another chilli flake); 5 g basil leaves, finely chopped, plus a few extra leaves to serve; 4 garlic cloves, crushed

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.

Ingredients

Pescatarian
Summer

Ingredients

Method