This salad has been going down a storm in our pop-up coffee cabin this summer. It’s a classic salad, born within Italian households of old as a way to use up stale bread. It’s best when tomatoes are in season as they really are the stars of the show. We’ve had some beautiful tomatoes from the Isle of Wight in all different shapes and colours which just adds to the theatre of this dish! It’s such a simple dish but the ingredients do all the talking so make sure you pick the best in-season produce. If you’re partial to a few salted anchovies, be sure to add these too for an extra salty kick.
- 400-500g bunch of in-season tomatoes, mix up the varieties for a bit of colour, chopped and sliced up.
- Half a red onion thinly sliced
- 2 ripe peaches stoned and sliced
- a couple of slices of thick stale bread (sourdough is best) chopped or torn into crouton sized pieces
- a small bunch of basil
- olive oil or Fussels rapeseed oil.
- sherry vinegar
- salt & pepper
Bring all your chopped and sliced tomatoes, peaches, onion, and bread together. Mix through a good few tablespoons of capers, a good glug of oil and a good splash of sherry vinegar to make a nice simple dressing. Tear up your basil leaves and season to your liking. It’s as simple as that!