( SERVES 8 )
This staple of the Italian peasant kitchen makes a brilliant lunch and is equally good served as a barbecue side dish with grilled steak or fish. It’s traditionally made with stale bread, but this recipe uses crispy bruschetta.
- Core large tomatoes and cut them into chunks, or halve cherry tomatoes. Place in a large bowl, toss through salt and allow to stand for at least an hour or up to 2 hours to release their juices.
- Heat the oil in a frypan and gently fry the garlic, anchovies, capers and chilli flakes for about a minute to soften, taking care not to brown the garlic. Mix into the tomatoes along with the vinegar and pepper.
- Just before serving, add oregano, basil and parmesan or pecorino. Tear bruschetta, crostini or croutons into bite-sized pieces, add to the salad and toss gently to combine.
More Annabel summer salads: