Panzanella
This recipe brings together the fresh flavors of ripe tomatoes, briny anchovies, tangy capers, and crispy ciabatta bread. The bread soaks up the delicious dressing, creating a tasty and satisfying salad that is perfect for a light lunch or as a refreshing side dish. Bon appétit!
— Constant Cookbook
Ingredients
- 2 fist-sized pieces ciabatta
- 2 anchovy fillets
- 3 tbsp drained capers
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 600g/1lb 2oz tomatoes
- 1 bag mixed salad leaves
- and pepper salt
Instructions
- Preheat the oven to 110C/225F/Gas ¼ or its lowest setting.
- Rip the bread into bite-sized pieces, place on a baking tray and bake for about 20 minutes. Make sure it doesn't burn - what you're looking for is bread that comes out feeling a little stale.
- Meanwhile, put the anchovies, two tablespoons of the capers, the oil and vinegar in a pestle and mortar and smash it into a dressing.
- Grab yourself a big mixing bowl and put in the tomatoes and bread and pour on the dressing, then get stuck in with your hands. Give it all a gentle squeeze to make sure the spongy bread soaks up all the juices.
- Finally tip your salad leaves onto a serving plate and drop the contents of the bowl over the top, finishing off with the remaining capers and some salt and pepper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.