Spanish tomato and bread salad from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 65) by Diana Henry

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Notes about this recipe

  • averythingcooks on March 20, 2024

    This was the base for a more substantial dinner salad & it was lovely. I used feta to replace the anchovies and added lightly sauteed red onion & sweet peppers. I struggled a bit with the milk soak method to get the crispy croutons...we finally put the pan under the broiler, shaking it a few times and the result was as promised (crunchy outside & soft inside). The last things I added were slices of hot Italian sausages & leftover sliced flank steak. This was a perfect one bowl dinner and now I can't wait to make it with produce & herbs right out of the garden!

  • westminstr on August 29, 2014

    Very good!

  • Foodycat on July 27, 2014

    I used smoked anchovies, and didn't have enough tomatoes so I added a roasted and skinned red pepper and a sliced shallot. I also used some stale cornbread instead of ciabatta. Absolutely delicious. We had it with barbecued sirloin, but I think it would be delicious with fish or chicken as well.

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