Panzanella
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 green onion, finely chopped
- 50g tin anchovies, drained and roughly chopped
- 100g kalamata olives, pitted
- large handful of basil leaves, torn
Method
1. Heat the oven to 180C.
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
4. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl.
5. Spoon the panzanella onto a serving plate and top with the remaining basil.