AuthorGeo FoodsCategoryVegetableIngredients
Preparation
Heat the oven to 180°C. Put the tomatoes in a colander and sprinkle over one teaspoon sea salt, then leave to sit for 15 minutes. Spread the chunks of bread out on a baking tray and toss with a tablespoon of the oil. Bake it for about 10-15 minutes, 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.
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1 kg ripe mixed tomatoes 300 g sourdough or ciabatta 100 ml olive oil 1 tbsp vinegar 1 small shallot 50 g tin anchovies 100 g black olives Handful of basil leavesDirections
1Heat the oven to 180°C. Put the tomatoes in a colander and sprinkle over one teaspoon sea salt, then leave to sit for 15 minutes. Spread the chunks of bread out on a baking tray and toss with a tablespoon of the oil. Bake it for about 10-15 minutes, 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.
Ingredients
Directions
Heat the oven to 180°C. Put the tomatoes in a colander and sprinkle over one teaspoon sea salt, then leave to sit for 15 minutes. Spread the chunks of bread out on a baking tray and toss with a tablespoon of the oil. Bake it for about 10-15 minutes, 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.