Ingredients
1 garlic clove, finely chopped
4 anchovy fillets, rinsed and finely chopped
1 tbsp. capers, rinsed and finely chopped
1 red pepper, deseeded and diced
1 small red onion, thinly sliced
4 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
4 slices gluten-free white bread, toasted and cut into 2-cm squares
4 ripe tomatoes, skinned and diced
½ cucumber, peeled, deseeded and diced
½ bunch of fresh basil, shredded salt and freshly ground black pepper
4 anchovy fillets, rinsed and finely chopped
1 tbsp. capers, rinsed and finely chopped
1 red pepper, deseeded and diced
1 small red onion, thinly sliced
4 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
4 slices gluten-free white bread, toasted and cut into 2-cm squares
4 ripe tomatoes, skinned and diced
½ cucumber, peeled, deseeded and diced
½ bunch of fresh basil, shredded salt and freshly ground black pepper
Method
- 30 mins prep
- 4
- With a fork, mash the garlic, anchovies and capers to a puree on a chopping board, and place in the bottom of a salad bowl.
- Add the diced pepper and red onion to the anchovy puree, and stir in the olive oil and vinegar. Cover and chill for 15 minutes.
- Place the toasted bread squares in a separate bowl. Mash half of the diced tomatoes and mix through the bread. Leave for 15 minutes to allow the bread to soak up the juices.
- Add the remaining diced tomatoes and cucumber to the peppers and anchovy mixture. Stir in the soaked bread and shredded basil. Taste and season with salt and pepper.
- Serve with green salad and grilled or barbecued meat.