Panzanella Salad

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.          

• Difficulty: Easy
• Category: Lunch Time, Salad Days, Summer Days
• Cuisine: Italian

Ingredients

• 1 small ciabatta (stale, cut into chunks)
• 4 tbsp olive oil
• sea salt & black pepper
• 500 g ripe vine tomatoes (cut into quarters)
• 1 Small bunch of fresh basil (plus extra for serving)
• 2 garlic cloves (peeled)
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 100 ml extra-virgin olive oil
• 6 anchovy fillets (roughly chopped)

Instructions

1. 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.
2. 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.
3. 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.
4. Place the bread in a large bowl along with the tomatoes, anchovies, basil, toss together along with the prepared dressing, enjoy!