3RD JULY 2020

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: 4-6 



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

- 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, the 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