Anchovy, bread, green olive, tomato and caperberry salad

Gourmet~Traveller
Cuisine
Spanish
Serves
4
Type
Bread
Salad
Anchovy, bread, green olive, tomato and caperberry salad
By 

Ingredients

  • 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

Preparation method

Serves 4

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.


More inspiration

Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about... Bring back the quintessential Aussie burgerBring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years — a mere speck of sand in the hourglass of food history.... Chocolate, coconut and banana breadChocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
advertisement
Get great recipes on your mobile wherever you are.