• 27 Mar - 02 Apr, 2021
  • Mag The Weekly
  • Cookery


· 1 kg ripe mixed tomatoes

· 300 g sourdough or ciabatta

· 100 ml olive oil

· 1 tablespoon vinegar

· 1 small shallot

· 50 g tin anchovies

· 100 g black olives

· Handful of basil leaves


Heat the oven to 180°C. Put the tomatoes in a colander and sprinkle over one teaspoon sea salt, then leave to sit for 15 minutes. Spread the chunks of bread out on a baking tray and toss with a tablespoon of the oil. Bake it for about 10-15 minutes, 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.