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Panzanella salad served on a large plate

Panzanella

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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 

Nutrition: Per serving (6)
NutrientUnit
kcal378
fat24g
saturates3g
carbs31g
sugars6g
fibre4g
protein8g
salt2.3g
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Ingredients

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. 

Goes well with

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Rating: 5 out of 5.10 ratings
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