Nutrition and extra info
Nutrition: Per serving (6)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat 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.
Spread 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.
In 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.
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