a spanish inspired salad & thankyou

tomato & bread salad

I feel a little weird at the moment. Here I am in the beautiful city of Barcelona, it’s freezing outside, there are pretty lights and decorations everywhere. My diary tells me it’s 4 sleeps until Santa comes. But it doesn’t feel like Christmas. It’s just not warm enough.

I digress. I didn’t drop by to whinge today. I wanted to share with you a brilliant little salad inspired by the cornerstones of Catalan cuisine – tomato, bread and olive oil. A little salad that is a pinch to make and that will be perfect thing for warm weather and an abundance of ripe ripe tomatoes and some day old bread. Although I had it for lunch today and it was delicious. I don’t think anyone told the tomatoes here that it’s Winter – super ripe and flavoursome.

I also wanted to wish you all a very Merry Christmas and all the best for the New Year. It’s been a big year for stonesoup and I really appreciate all the support from my reader friends. THANKYOU.

Big Love
Jules x

tomato & bread salad
catalan inspired bread & tomato salad
serves 4 as a side dish

I’ve given you the minimalist, bare bones version of this salad. Feel free to embellish.

A little jamon might be nice (if there’s one thing I’ve learned in the last month it’s that jamon is always a good idea). A small handful of basil or parsley or even some rocket might be good for some greenery. It’s up to you really.

8 medium very ripe tomatoes
1/2 loaf rustic bread, preferably sourdough and preferably a day old
1T sherry vinegar
3T extra virgin olive oil

Chop tomato into large chunks and place in a bowl, squash gently with a spoon to release their juice. Tear bread into chunks a similar size to the tomato and add to tomatoes.

Add vinegar and oil and toss to combine. Taste and season. Allow to stand for 10mins but no longer than an hour.

pan amb tomaquet
pa amb tomaquet
Catalan bread rubbed with fresh tomato & olive oil

____________________________________________

To celebrate achieving the grand old age of 4, stonesoup is closing for a well earned break.

I look forward to sharing more recipes and stories with you from the 4th of January when I’ll be back in Oz with some big news for the New Year.

and for those of you who missed it – all the details of my elBulli dining extrvaganza are over HERE.

Print Friendly
Share

Previous post:

Next post: