Panzanella

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

  • Prep:30 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 378
  • fat 24g
  • saturates 3g
  • carbs 31g
  • sugars 6g
  • fibre 4g
  • protein 8g
  • 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

  1. 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.

  2. 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.

  3. 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.