- 1kg ripe mixed tomatoes, halved if small, quartered if large
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 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
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
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 100g black olives, pitted
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- large handful of basil leaves, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
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.
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.