Panzanella salad

How to make Panzanella salad recipe

Serves 4

Preparation time 15 minutes, plus standing

Ingredients:
600 g (1¼ lb) large tomatoes
1 tablespoon sea salt
150 g (5 oz) ciabatta bread
½ red onion, finely chopped
handful of basil leaves, plus extra to garnish
1 tablespoon red wine vinegar
2 tablespoons olive oil
12 pickled white anchovies, drained
salt and pepper

Method:
Roughly chop the tomatoes into 1.5 cm (¾ inch) pieces and put them in a non-metallic bowl. Sprinkle over the sea salt and leave to stand for 1 hour. Remove the crusts from the ciabatta and tear the bread into rough chunks.

Give the tomatoes a good squash with clean hands, then add the bread, onion, basil, vinegar and oil. Season to taste with salt and pepper. Mix together carefully and transfer to serving plates. Garnish with the drained anchovies and basil leaves and serve.

For tomato & bean salad, finely slice 1 red onion, cover with 4 tablespoons red wine vinegar and leave to stand for about 30 minutes. Cut 150 g (5 oz) ciabatta bread into chunks and place in a roasting tin.

Drizzle with olive oil, season with salt and pepper and add 2 sprigs of thyme. Cook the ciabatta in a preheated oven, 190°C (375°F), Gas Mark 5, for 8 minutes or until golden and crispy. Dice 300 g (10 oz) tomatoes and put them in a large bowl.

Add a drained 400 g (13 oz) can borlotti beans, a drained 400 g (13 oz) can cannellini beans and 1 bunch of chopped basil. Remove the onion from the vinegar, reserving the vinegar, and add to the salad with 12 drained pickled white anchovies.

Add 1 teaspoon Dijon mustard to the reserved vinegar and whisk in 5 tablespoons olive oil. Season with salt and pepper. Add the dressing to the salad, toss thoroughly and serve garnished with the ciabatta croûtons.

Panzanella salad