2 min read
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing.

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Serves: 6


  • 1kg ripe mixed tomatoes, halved if small
  • 300g day-old sourdough or ciabatta, torn into large chunks
  • 100ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 small shallot, finely chopped
  • 50g tin anchovies, drained and roughly chopped
  • 100g black olives, pitted
  • Large handful of basil leaves, torn


  1. Heat the oven to 180°C/160°C fan/gas 4. Put the tomatoes into a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 minutes.

  2. Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 minutes, 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, olives, and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Credit: Esther Clark