A fresh panzanella salad with toasted bread, ripe tomatoes, and basil in a ceramic bowl.
15 min
Lunch, Dinner
Easy

Panzanella with Anchovies

A classic Italian bread salad with a Sea Tales twist. Juicy tomatoes, roasted peppers, salty anchovies and ciabatta to soak up all those flavours. This fresh salad is a true summer staple!

Ingredients:
null servings
Preparation method:
1

Combine the tomatoes, red onion, capers, roasted pepper and bread in a large bowl.

2

Mash 2 anchovy fillets and garlic in a mortar and pestle. Combine with olive oil, white wine vinegar, and some pepper, mix until a smooth dressing forms, and pour into the bowl.

3

Toss the salad, stir in the anchovy fillets, and place a few fillets on top for extra bite. Finish with basil.

4

Refrigerate the salad for at least 10 minutes to allow the flavours to meld, then serve immediately. Enjoy!

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