recipes
Panzanella

Panzanella

Tuscan Dish

45 Mins

Nutrition Facts

kcal
378
fat
24g
protein
8g
carbs
31g
  • 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

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.

Products used to make this recipe

Swan Retro Cast Iron Roasting Tray

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Double Built-In Electric Oven

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