Panzanella — Recipes

📋 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

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.

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

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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