Panzanella Salad

This tomato salad is very versatile and full of flavour.  It can be served on its own but goes perfectly with fish!
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
  • 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)
  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!