Lunch

Panzanella

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Nutrition and extra info

Nutrition: Per serving (6)

  • kcal378
  • fat24g
  • saturates3g
  • carbs31g
  • sugars6g
  • fibre4g
  • protein8g
  • salt2.3g
  • Ingredients
  • Method

    • Ingredients

  • 1kg ripe mixed tomatoes, halved if small, quartered if large

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 300g day-old sourdough or ciabatta, torn into large chunks

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…

  • 100ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 small shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g tin anchovies, drained and roughly chopped

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 100g black olives, pitted

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…

  • large handful of basil leaves, torn

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • Method

    1. 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. 

    2. 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. 

    3. 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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