Recipe information
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.
