Panzanella
By Esther Clark
Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It’s a good way to use up leftovers, as it’s made with stale bread – simply toss with ripe tomatoes and an olive oil dressing
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Prep:30 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 378
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fat 24g
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saturates 3g
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carbs 31g
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sugars 6g
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fibre 4g
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protein 8g
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salt 2.3g
Ingredients
- 1kg ripe mixed tomatoes, halved if small, quartered if large
- 300g day-old sourdough or ciabatta, torn into large chunks
- 100ml extra virgin olive oil
- 50ml red wine vinegar
- 1 small shallot, finely chopped
- 50g tin anchovies, drained and roughly chopped
- 100g black olives, pitted
- large handful of basil leaves, torn
Method
Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
