Panzanella
This delicious Tuscan dish is not just a great choice for a fresh and flavourful lunch on a hot day, it’s also the perfect way to use up your stale bread...
22 June 2021
Ingredients
- 1kg of ripe tomatoes, quartered
- 300g ciabatta, torn into chunks – the bread should ideally be a little stale, so leave it for a day or two after you buy it
- 50g anchovies, drained and chopped
- 100g pitted black olives
- 1 shallot, finely chopped
- 100ml olive oil
- 50ml red wine vinegar
- Handful of fresh basil leaves, roughly chopped
- 1 tsp salt
Servings
4-6
Cook Time
15 mins
Method
STEP 1
Preheat your oven to 180C / Gas mark 4.
STEP 2
Add your tomatoes to a large colander and sprinkle over the salt. Put them to one side and leave them for 20 mins.
STEP 3
On a baking tray, spread out the chunks of stale ciabatta and cover with 1 tbsp of your olive oil. Make sure the bread is evenly covered, then bake until lightly toasted – this should take around 10 minutes.
STEP 4
In a mixing bowl, combine the rest of the oil, the red wine vinegar, and the chopped shallot. Whisk until the liquids are fully mixed.
STEP 5
In a large bowl, toss the tomatoes, toasted bread, anchovies, olives, and half the basil in the dressing you've just made.
STEP 6
When serving, sprinkle over some of the remaining basil.