Tomato and Bread Salad

  • ciabatta
  • 150ml green, peppery olive oil
  • 600g tomatoes
  • small cucumber
  • garlic clove
  • red and yellow pepper
  • bunch of basil
  • handful black olives
  • 10 anchovy fillets
  • 2 tbsp red wine vinegar

Preheat oven to 180°C. Break bread into chunks, lay on baking sheet. Sprinkle with olive oil and bake for 15 mins. Cut tomatoes into chunks, and place in bowl. Chop garlic, slice peppers, and add basil, olives and anchovies. Mix the remaining oil and vinegar together, pour over and toss, then serve immediately.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Diane Heierl • Photography C&D Heierli