Updated: Apr 27
I loaf French Boule, slightly stale
1 cup red cherry tomatoes, cut in half
1 cup of yellow cherry tomatoes, cut in half
A cup of roasted red pepper, cut into ribbons
1 cucumber, ribbon peeled and diced
1/2 red onion diced
1/4 cup celery leaves, chopped
1 cup of basil, leaves cut into ribbons
4 garlic cloves, minced
2 oz can of anchovies in olive oil, drained
2 tablespoons red wine vinegar
1 tablespoon capers, drained
Juice of half a lemon
Salt and pepper to taste
Optional additional ingredients
Replace onions with Leeks
Preheat oven to 400 degrees.
Tear up the bread into bite-size chunks, place in a bowl, coat with olive oil, toss and place on a parchment-lined cookie sheet. Bake until golden brown, about 8 to 10 minutes.
On a cutting board place anchovies and garlic, with the side of a knife smash anchovies and garlic into the cutting board to form a paste, scrape into a bowl with the lemon, vinegar a few tablespoons of olive oil and whisk together, add the remaining ingredients and toss, lastly add the toasted bread, toss, taste to see if it needs addition lemon or salt and pepper then serve.