Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It’s a good way to use up leftovers, as it’s made with stale bread – simply toss with ripe tomatoes and an olive oil dressing
Prep:30 mins
Serves 4-6
1kg ripe mixed tomatoes, halved if small, quartered if large300g day-old sourdough or ciabatta, torn into large chunks100ml extra virgin olive oil50ml red wine vinegar1 small shallot, finely chopped 50g tin anchovies, drained and roughly chopped 100g black olives, pittedlarge handful of basil leaves, torn
STEP 1Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins. STEP 2Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted. STEP 3In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
