Panzanella

Name: Panzanella
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1kg ripe mixed tomatoes, halved if small, quartered if large; 300g day-old sourdoughor 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 basilleaves, torn

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 5

Cost: $6.50 /serving

Author : Esther Clark

anchovies esther clark italy

Ingredients

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1kg ripe mixed tomatoes, halved if small, quartered if large300 grams day-old sourdoughor ciabatta, torn into large chunks100 milliliters extra virgin olive oil50 milliliters red wine vinegar1 small shallot, finely chopped50 grams tin anchovies, drained and roughly chopped100 grams black olives, pittedlarge handful of basilleaves, torn

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Instructions

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Step 1

Heat the oven to 180C/160C fan/gas 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.