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Anchovy, bread, green olive, tomato and caperberry salad
- 4 slices thick rustic bread, roughly chopped
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 12 anchovies, drained
- 12 green olives, pitted
- 4 tomatoes, cut into pieces
- 12 caperberries
- Fresh mint leaves
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Place bread in a serving bowl. Add oil, sherry vinegar and season generously with sea salt and freshly ground black pepper. Marinate for 20 minutes then add remaining ingredients, mix well and serve.