Category: Lunch Time, Salad Days, Summer Days
Cuisine: Italian
Yields:
4 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
5 Mins
Total Time:
35 Mins
This classic Italian Panzanella salad is a celebration of summer flavours and rustic charm. Crunchy golden ciabatta soaks up a zesty dressing made with fresh basil, garlic, white wine vinegar and tomato juices, while ripe vine tomatoes add a burst of juiciness. Anchovies bring a savoury depth, and a touch of Dijon mustard gives the dressing a gentle kick. Finished with extra basil and a generous glug of extra-virgin olive oil, it’s a vibrant, satisfying salad that’s bursting with flavour in every bite.
Ingredients
Adjust Servings
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Place the ciabatta chunks on a baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden and crunchy on the outside.
- Place the quartered tomatoes into a colander and sprinkle with 1 tsp of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. Set aside the tomato juice.
- Place the basil and garlic into a food processor, blitz to a pulp. Now add the white wine vinegar, Dijon mustard, tomato juice and gradually add the olive oil, season to taste.
- Place the bread in a large bowl along with the tomatoes, anchovies, basil, toss together along with the prepared dressing, enjoy!