José Pizarro’s recipe for tomato and bread salad with boquerones

Spanish white pickled anchovies top this full-flavoured dish that’s easy to make and made for sharing In Spain, some of our most loved dishes come from making something special out of very little. This salad is exactly that kind of food: it’s about using what is already in the house and turning it into something generous and full-flavoured. I have always loved how these dishes bring people together, because they’re designed to be placed in the middle of the table for everyone to share. They remind me of long, relaxed lunches that slowly turn into the afternoon and evening, and where conversation matters as much as the food. Simple, honest and full of character, this is the kind of cooking that never goes out of style. Prep 10 min Cook 15 minSteep 10 min+ Serves 4-6 400g day-old white bread – sourdough, ciabatta or pane pugliese4 tbsp olive oil Flaky sea salt and freshly ground black pepper 2 garlic cloves, peeled and finely sliced500g ripe tomatoes, sliced1 small cucumber, deseeded and chopped2 tbsp sherry vinegar 4 tbsp extra-virgin olive oil 150g boquerones Tear the bread into pieces. Heat half the oil with the garlic in a large frying pan, and fry over a low heat for 30