Panzanella

Name: Panzanella
Total time: 1 h 10 min
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

Panzanella

Course: Recipes, MainDifficulty: Easy

Servings

4 – 6

servings

Total time

hour

minutes

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

Directions

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, vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, olives and half the basil in a large bowl. Spoon the Panzanella onto a serving plate and top with the remaining basil.

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