Bread, sardine and tomato salad — a Honey & Co recipe - Financial Times

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Cut this page out and take it with you on your next self-catering holiday: this is rented-accommodation cooking at its best.

It’s a dish to whip up when the “fully equipped kitchen” advertised online turns out to be a wonky pan, tiny chopping board, blunt Ikea knife, impossibly small oven and a hob that seems to work but never heats up. It is a dish for when the cupboard consists of strawberry jam, peanut butter and three pots of black pepper left by previous incumbents.

No complicated shopping is required. You aren’t going to buy anything that needs a fridge or excessive handling. And you needn’t venture further than the shop on the beach that sells lilos, bug repellent and local booze, as well as bread in various stages of freshness, tinned goods, sprouting onions and tomatoes on the verge of turning into sauce.

It is the perfect dish to make after a day of sunshine. Whether you’ve been scaling a mountain or lying beside a pool, the holiday sun whets the appetite for something salty and filling but not too rich. It also stifles the will to spend any meaningful time in the kitchen. You want the nourishment in as few moves as possible.

If you are somewhere hot, just slice the bread and leave it out to dry. If not, simply toast it quickly. If your temporary kitchen has a grater, that’s great. But you can also crush the tomatoes with your hands to make the pulp before soaking the bread in it. If there are herbs growing outside, lucky you. If not, you will still have a delicious little meal in no time. The chunks of tomatoey bread make a sweet base, while the sardines plus more tomatoes give the salad body and taste. The onions and garlic bring sharpness and crunch.

Fortunately, this also works splendidly at home, especially if you splurge on fancy sardines, designer tomatoes and sourdough from some chi‑chi bakery. Even if you aren’t poolside, you deserve holiday food.

Old bread, sardine and tomato salad

© Patricia Niven

Light lunch for two or fancy starter for four

Quantity	Ingredients
4	thick slices of old bread
2	large plum tomatoes
1	large garlic clove, peeled and minced
250g	selection of fancy tomatoes, small or large
2	tins of sardines in olive oil
½	small red onion or shallot, peeled and thinly sliced
	A couple of sprigs of fresh oregano or ½ tsp dried oregano
2 tbs	olive oil
	Salt and freshly ground black pepper

1. Toast the bread or leave it in the sunshine or an oven to dry out.

2. Halve the two plum tomatoes and grate them on a coarse grater (cut side first) over a bowl until you are left with the skin in your hand. Discard the skin and mix the minced garlic and one tablespoon of the olive oil into the tomatoes. Season with a little salt and pepper and mix to combine.

3. Spoon the grated tomato all over the toasted bread and then sit the slices of bread back in the bowl containing the remains of the tomato purée.

4. Cut the remaining fancy tomatoes into all shapes and sizes and mix with the thin slices of red onion. Add the oregano leaves from a couple of sprigs (or the dry oregano) and top the soaked bread slices.

5. Add the tinned sardines and the remaining olive oil. Sprinkle some more salt and pepper and mix to combine.

Email Sarit and Itamar at honeyandco@ft.com and follow them on Instagram @honeyandco

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Bread, sardine and tomato salad — a Honey & Co recipe - Financial Times
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