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Panzanella
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 4
Antonio Carluccio’s bread and tomato salad makes an ideal light and healthy starter on a summer’s day
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- Cooks Tips...
- This is a simple recipe that includes all the elements of the healthy Mediterranean diet. The ingredients are almost always available in a Southern Italian household and do not cost very much. It is often made with frisella (rings of bread about the size of a large doughnut – 8 to 12cm in diameter – that are split down the middle and allowed to dry rock hard before they're sold), but Carluccio’s mother used leftover bread, dried in the oven (better to absorb the juice of the ripe tomatoes).
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Ingredients
- 8 slices white, country bread, dried in a low oven
- 300g cherry tomatoes, quartered
- 1 bunch Spring onions, finely chopped
- 1 yellow pepper, cut into small cubes
- 1 clove Garlic, very finely chopped
- 20 green olives, pitted and halved
- 20 Basil
- 120ml virgin Olive oil
- 1 tbsp strong red wine vinegar
- 8 tinned anchovies, quartered
Method
1. Soften the dried bread in a little cold water, then reduce it to coarse crumbs.2. Put the breadcrumbs, tomatoes, spring onions, yellow pepper, garlic, olives and basil leaves into a bowl and mix well.
3. Add the olive oil and vinegar and season with salt and freshly ground black pepper. Mix very well to obtain a moist, but not too wet, mixture.
4. Serve garnished with the anchovies and a sprig of basil.
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