The classic Tuscan bread salad gets a makeover here with a tablespoon of our Smoked Water marinading the tomatoes for a subtle smoky note. A simple and delicious way to make the most of British tomato season.
3 slices of sourdough bread, roughly torn
4 tablespoons extra virgin olive oil
2 teaspoons Pure White Sea Salt
500g mixed fresh tomatoes (we got our beauties from our favourites the Isle of Wight Tomato Company)
1 tablespoon Smoked Water
50g kalamata olives, pitted
125g ball of buffalo mozzarella, roughly torn
Leaves from a small bunch of mint
1 tablespoon of good quality balsamic vinegar
Preheat the oven to 200c. Toss the bread in a roasting tin with the olive oil and a tablespoon of salt. Place in the hot oven for 15 minutes, shaking twice during this time until golden and crisp all over.
Meanwhile, slice any larger tomatoes thinly around their middles, halve the smaller, cherry-tomato sized ones and slice the rest into wedges to give an interesting mix of shapes and sizes. Arrange on a platter and pour over the smoked water, and scatter over the remaining salt. Toss to combine. Allow the flavours to develop for 5 minutes before mixing in the toasted bread. By this time, the salt will have started to draw out some of the tomato juices, which will be absorbed into the bread, softening it slightly.
Mix the olives, mozzarella and mint (reserving a few smaller leaves for decoration) through and drizzle over the balsamic vinegar. Toss the salad once more before topping with the reserved mint leaves.
RECIPE: Anna Shepherd
VIDEO: Jess Lea-Wilson
EDITING: Jake Lea-Wilson