José Pizarro’s recipe for tomato and bread salad with boquerones
Spanish chef José Pizarro shares a recipe for tomato and bread salad topped with boquerones, white pickled anchovies. The dish combines day-old bread, ripe tomatoes, cucumber and a sherry vinegar dressing, designed for sharing. The salad steeps for 10-15 minutes, allowing the bread to absorb the juices before serving.
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Summary by OZbrief Editorial · The Guardian Australia · Source
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Published 21 Jul 2026, 05:00 UTC · Updated 21 Jul 2026, 05:20 UTC
Summary by OZbrief Editorial. Original report: The Guardian Australia. Editorial policy · Corrections
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