anchovy fillets or 1 teaspoon anchovy paste
balsamic or red wine vinegar
extra-virgin olive oil or basil oil
freshly ground pepper
hearty, crusty bread (like ciabatta) (cut into 3/4-inch cubes and toasted lightly)
(about 4 cups) ripe tomatoes (cut into 3/4-inch chunks)
black olives (pitted)
capers (rinsed, optional)
roughly chopped fresh basil
roughly chopped fresh Italian flat leaf parsley
roughly chopped fresh marjoram or oregano
bocconcini (small fresh mozzarella balls)
Mash the anchovy fillets, garlic, and salt in a small bowl with a fork (or use a mortar and pestle) until it's a smooth paste. Transfer the paste to a small jar and add the vinegar, oil, and freshly ground pepper to taste. Shake vigorously to blend, then set aside at room temperature while you prepare the salad. The dressing will keep, refrigerated, up to 2 weeks.
Place the bread cubes, tomatoes, olives, capers, herbs, and mozzarella in a large bowl. Add half of the dressing and toss to coat; taste and add more dressing as needed. Let the salad sit at room temperature for 10 to 15 minutes so that the bread can absorb the flavors, then serve.
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