Panzanella Salad

Learn how to do Panzanella Salad for your friends and family. this revenue from Panzanella Salad it is delicious

Make Panzanella Salad

Panzanella Salad

This salad is very versatile and full of flavour.  It can be served on its own but goes perfectly with fish!

Serves 4

Prep time: 15 minutes

Cooking time:  5 minutes

Ingredients

1 small ciabatta, stale

4 tbsp olive oil

Sea salt & freshly ground pepper

500g ripe vine tomatoes

Small bunch of fresh basil

2 garlic cloves, peeled

2 tbsp white wine vinegar

100ml extra-virgin olive oil

6 anchovy fillets, roughly chopped

75g wide leaf rocket

Preparation method

1.  Preheat the oven to 200°C/400°F/Gas Mark 6.  Remove the crusts from the ciabatta and rip off long strips.  Place 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.  Score the bottom of each of the tomatoes with a small cross and place in a bowl of boiling water, pour off the water, remove their skins and cut into quarters.  Squeeze the seeds and juice from the tomato flesh over a sieve.  Discard the seeds and retain the juice along with the flesh.

3.  Place the basil and garlic into a food processor with a good pinch of salt, blitz to a pulp.  Now add the white wine vinegar, tomato juice and gradually add the olive oil, season to taste.

4.  Place the bread in a large bowl along with the tomato flesh, anchovies, rocket, toss together along with the prepared dressing, enjoy!

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