Panzanella

anchovies italy olive oil panzanella salad summer tomatoes tuscany

N/A

Serves 4-6

Source

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

Method

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, 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.