Celebrated Spanish chef José Pizarro has shared a recipe for a classic tomato and bread salad, a dish he describes as embodying the essence of Spanish home cooking. The recipe, which includes the addition of 'boquerones' – Spanish white pickled anchovies – highlights how simple ingredients can be transformed into a generous and flavourful meal, perfect for sharing.
Pizarro emphasises that many beloved Spanish dishes originate from making the most of readily available ingredients, a philosophy central to this particular salad. He notes that such dishes are inherently designed to bring people together, typically placed in the centre of a table for communal enjoyment. This approach, he suggests, fosters long, relaxed mealtimes where conversation is as important as the food itself, embodying a timeless, honest, and characterful style of cooking.
The preparation involves tearing day-old white bread, such as sourdough or ciabatta, and frying it until golden with olive oil and garlic. This creates a textural contrast that is central to the dish. Ripe tomatoes and deseeded cucumber are then added to the bread, forming the core of the salad. A simple dressing made from sherry vinegar, extra-virgin olive oil, sea salt, and black pepper is blitzed and poured over the mixture.
A crucial step in the recipe is allowing the salad to steep for 10 to 15 minutes. This period enables the fried bread to absorb the juices and flavours of the tomatoes and dressing, enriching the overall taste and texture. Finally, the boquerones are arranged over the top, adding a briny, tangy element that complements the other ingredients.
This recipe from Pizarro serves between four and six people, with a preparation time of just 10 minutes and a cooking time of 15 minutes, plus the steeping period. It provides an accessible way for home cooks to recreate a taste of authentic Spanish cuisine, focusing on fresh produce and simple techniques to achieve a sophisticated yet comforting result.