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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.
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Course Appetizer
Cuisine Italian

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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