Spanish chef José Pizarro has shared his recipe for a tomato and bread salad topped with boquerones (white pickled anchovies), describing it as a dish that turns simple ingredients into something generous and full-flavoured.
A dish made for sharing
Pizarro explains that in Spain, some of the most loved dishes come from making something special out of very little. This salad is designed to be placed in the middle of the table for everyone to share, evoking long, relaxed lunches that stretch into the afternoon and evening.
Ingredients and preparation
The recipe calls for 400g day-old white bread (sourdough, ciabatta, or pane pugliese), 4 tbsp olive oil, flaky sea salt, freshly ground black pepper, 2 garlic cloves, 500g ripe tomatoes, 1 small cucumber, 2 tbsp sherry vinegar, 4 tbsp extra-virgin olive oil, and 150g boquerones.
To prepare, tear the bread into pieces. Heat half the oil with the garlic in a large frying pan over low heat for 30 seconds. Add half the bread, increase the heat, and fry until golden. Transfer to a serving bowl, then repeat with the remaining oil and bread. Season with flaky sea salt.
Add the tomatoes and cucumber to the bowl and toss. Blend the sherry vinegar, extra-virgin olive oil, salt, and pepper, then pour over the salad. Toss to coat and let it steep for 10-15 minutes so the bread absorbs the juices. Arrange the boquerones on top and serve.
Simple, honest cooking
Pizarro emphasizes that this kind of cooking never goes out of style, being simple, honest, and full of character. The recipe serves 4-6 people and takes 10 minutes to prepare, 15 minutes to cook, and at least 10 minutes to steep.
