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Panzanella Salad

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Panzanella Salad

Panzanella is a classic bread salad that makes good use of staple products in the home. Made with Italianavera Tomatoes to enjoy those fresh, light flavours, all year round.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian
Servings 0

Ingredients
  

  • 1/2 loaf day old bread sourdough, ciabatta, pane di casa etc
  • 400g ITALIANAVERA Cherry Tomatoes
  • FORVM Cabernet Vinegar to drizzle
  • PRIMO ESTATE JOSEPH 2022 First Run EVOO to drizzle
  • TASMAN SEA SALT to season
  • black pepper to season optional
  • 47g ORTIZ anchovies
  • 1 Lebanese cucumber chopped and diced into large chunks
  • 1/2 Spanish onion peeled and sliced into strips
  • 1 bunch fresh basil leaves to garnish

Instructions
 

  • Tear bread into rough chunks, approx 2-3 cm in size.
  • Layer bread in the bottom of a large salad bowl. Add the tinned tomatoes and the tomato juices from the tin, allowing it all to soak into the bread.
  • Season bread and tomatoes with a generous amount of vinegar, olive oil and sea salt/pepper to taste.
  • Add the anchovies and oil from the tin. Mash anchovies gently with a fork in the bowl to distribute the flavours throughout.
  • Top mixture with the chopped cucumber and Spanish onion, toss gently to combine the salad ingredients and check seasoning again. Adjust with a little more vinegar or olive oil if needed.
  • Garnish with fresh basil prior to serving.

Video

Keyword Bread, EVOO, quick & easy, Salad, Tomatoes

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