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I decided to prepare this salad today, simply because I have some white rye and walnut bread that is bland tasting and a bit dry. Not good for sandwiches but perfect for this salad of bread and tomatoes which hails from the Tuscany región of Italy. The traditional recipe has anchovies as one of the ingredients, but if you want to make a vegan version of the salad it doesn’t suffer if you leave them out.
With fresh from the garden radishes and asparagus plus a small dish of boquerones, we had the perfect lunch.

For 2 servings

500 grams approximately of tomatoes

2 thick slices bread

1 garlic clove – crushed with salt

1/2 red onion – very thinly sliced

1 tablespoon capers – chopped

1 tablespoon black olives

1 teaspoon finely chopped fresh red chillis

2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

flat leaved parsley – coarsely chopped

fresh basil leaves – coarsely chopped

salt and freshly ground black pepper

And if you are making the non vegan version –

2 teaspoons black fish eggs

6 boquerones/ anchovies – chopped

Chop the tomatoes into chunks and put into your salad bowl.

Cut the crusts off the bread and discard them. Rip the bread into smallish chunks and add to the tomatoes.

Add the rest of the ingredients and mix thoroughly.

Let the salad sit for about an hour at room temperature for the tomatoes and onions to soften a little and the flavours to mix and develop.