Borough Bread Salad

Wow your family and friends at BBQ’s, pot luck, or just because. Pull together this fantastic, sassy salad from my recipe, or get a little experimental with seasonal ingredients you and and your family love and make it your own! Most importantly, enjoy…

Prep Time: 10 minutes

Cook time: 0 minutes

Serves: 4


200g day old bread (ciabatta is fab)
100g cherry tomatoes, halved
2 large tomatoes, roughly chopped
100g sun-dried tomatoes, drained
4 anchovy fillets, chopped
4 cloves garlic, roasted*, squeezed from the skin
salt and freshly ground black pepper
2 tbsp capers, drained
1 red onion, thinly sliced
100g roasted peppers
50g salami
50g prosciutto, roughly torn
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
20 basil leaves

*Roast your own garlic – it’s simple as: Just take a few bulbs, slice off the stem to expose the tops of the individual cloves, drizzle with a little oil and pop into a hot oven (180°C) for about 20 minutes.


Tear the bread into bite-sized chunks and pop into a large bowl and tip in the tomatoes. Add the anchovies and garlic, then get your hands in and give everything a good mix. Taste, then season with salt and freshly ground black pepper. Now add the capers, onion, roasted red peppers, salami and prosciutto.

Drizzle in your red wine vinegar and olive oil, and season again if necessary. Remember though that the anchovies are salty, so you may not need more salt – just plenty of freshly ground black pepper. Mix again. Rip up your basil leaves and throw them in, keeping a few to decorate the top.

To Serve: Pile the salad high on a big platter, decorate with basil leaves, dig in and enjoy.