Ingredients for - Panzanella
1.
1kg ripe mixed tomatoes , halved if small, quartered if large
2.
300g day-old sourdough or ciabatta, torn into large chunks
3.
100ml extra virgin olive oil
4.
50ml red wine vinegar
5.
1 small shallot , finely chopped
6.
50g tin anchovies , drained and roughly chopped
7.
100g black olives , pitted
8.
large handful of basil leaves, torn
How to cook deliciously - Panzanella
1 . Stage
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 . Stage
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 . Stage
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.
