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Recipe for the Weekend: Panzanella

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This is one of the most delicious and substantial summer dishes. Its not really a salad more a complete meal. If you make it a few hours before you eat it and leave in the fridge it tastes even better! You can use other bread like a sour dough just make sure its at least one day old so it can absorb the dressing. Have a lovely weekend.

Ingredients

400g whole fresh ripe plum tomatoes (peeled)
5 anchovy fillets
1 clove garlic
3 tsp small capers in vinegar
2 red peppers (grilled until charred)
300g mixed tomatoes
1 loaf of dry Ciabatta (crusts removed and cut in to 2cm squares)
150ml olive oil
2 tsp red wine vinegar
1 small bunch of basil
Sea salt and pepper

Method

In a pestle and mortar crush the garlic with a tsp of sea salt until smooth, crush the anchovies and half the basil to a paste.

Squeeze the plum tomatoes to a pulp and add to the garlic and anchovies. Add the olive oil and red wine vinegar and half of the capers.

In a large presentable bowl add the bread pieces, grilled peppers and pour over the anchovy and tomato dressing. Mix well so the bread soaks up all the dressing.

Roughly cut the mixed tomatoes and toss together in a bowl with a few leaves of basil. Spread all over the salad and add a few more capers and whole anchovy fillets on top. Clean up the sides of the bowl.

Serve with a nice glass of chilled Valpolicella.

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