Darts Panzanella

Name: Darts Panzanella
Prep time: 30 min
Cook time: 15 min
Yield: Serves 4
Ingredients: 1kg Darts ripe mixed tomatoes 1 small shallot 1 large bunch fresh basil 300g day-old sourdough or ciabatta Extra virgin olive oil Red wine vinegar Tin of anchovies Pitted black olives

Panzanella is a Tuscan summer classic, created as a delicious way to use up stale bread rather than letting it go to waste.

If you're feeling adventurous, add a few pieces of creamy stracciatella for an extra touch of indulgence.

Difficulty:

Prep time: 30

Cook time: 15

Serves: 4

Dietry Information

Vegetarian

Related Tags

Salad

Ingredients

1kg Darts ripe mixed tomatoes
1 small shallot
1 large bunch fresh basil
300g day-old sourdough or ciabatta
Extra virgin olive oil
Red wine vinegar
Tin of anchovies
Pitted black olives

Method

Set the oven to 180°C (160°C fan). Lightly season the tomatoes with 1 teaspoon of sea salt and place them in a sieve or colander over the sink or a bowl. Leave them to rest for around 15 minutes, allowing any excess liquid to drain away and intensifying their natural sweetness.

Scatter the torn bread across a baking tray and lightly coat with 1 tablespoon of extra virgin olive oil. Bake for 10–15 minutes, turning once if needed, until the pieces are crisp, lightly golden and still slightly chewy in the centre.

Meanwhile, prepare the dressing by stirring together the remaining olive oil, red wine vinegar, and finely diced shallot. Taste and adjust the seasoning if required. In a large bowl, combine the drained tomatoes with the toasted bread, chopped anchovies, black olives and half of the basil leaves. Add the dressing and gently fold everything together until evenly coated. Arrange on a serving platter and finish with the remaining basil just before serving.