Panzanella

Recipe by
Simon Johnson

This Tuscan bread salad makes good use of tomatoes, bread & olive oil. We’ve added Ortiz White Anchovies for an extra summery vibe.

Ingredients

Method

Ingredients

  • 2 cups sourdough breadcrumbs, toasted and torn
  • 1 punnet Cherry Tomatoes, halved
  • ½ cup Spanish onion, sliced
  • ½ cup Flat leaf Parsley, leaves only
  • 110 g Ortiz White Anchovies
  • Lorenzo Cerasuola EVOO
  • La Vecchia Dispensa 10 year Aged Balsamic
  • Tasman Sea Salt
  • Freshly ground black pepper

Method

  1. Combine breadcrumbs, cherry tomatoes, spanish onion & flat leaf parsley leaves in a large serving bowl
  2. Season with a generous amount of sea salt, extra virgin olive oil and aged balsamic
  3. Top with white anchovy fillets and cracked pepper before serving

Buy the Ingredients