<aside> 📋 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

Serves 4-6 servings • Prep time: 30 minutes • Cook time: 15 minutes • Total time: 45 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

Instructions

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. </aside>

• Preparation and cooking time
  • Cook:15 mins
• Easy
• Serves 4-6

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

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• 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

• step 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.

• step 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.

• step 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.

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