Panzanella salad served on a large plate

Panzanella

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(5 ratings)

Prep: 30 mins 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 

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal378
  • fat24g
  • saturates3g
  • carbs31g
  • sugars6g
  • fibre4g
  • protein8g
  • salt2.3g
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Ingredients

  • 1kg ripe mixed tomatoes, halved if small, quartered if large
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 300g day-old sourdough or ciabatta, torn into large chunks
    Sourdough

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 100ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g tin anchovies, drained and roughly chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 100g black olives, pitted
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • large handful of basil leaves, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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. 

  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. 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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Comments, questions and tips

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reevey
15th Jun, 2020
5.05
I love panzanella and this one didn't let me down, great flavours. We will definitely eat this again
sanbig@sky.com
13th Jun, 2020
Looks so refreshing
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