PREPARATION
- Cut bread into small cubes and toast in the oven - set aside.
- Meanwhile cut the onions into thin slices and let rest in a bowl of cold water for 30 minutes. Cut the tomatoes into two-inch pieces, without removing the seeds or skin, and place them in a large bowl. Cut the celery into small pieces and add it to the bowl with the tomatoes.
- When ready, place the bread on top of the tomato/celery mixture. Drain the onions and arrange them all over the bread, then sprinkle over the basil. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Dress the salad with salt, pepper, olive oil and balsamic vinegar. Mix the salad very well and sprinkle on the basil leaves and anchovy at the last moment before serving.
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