Panzanella
This Tuscan bread salad is the tastiest of peasant foods you can find
Makes enough for: 2 people
Ingredients
- ½ left over focaccia, torn into bite size pieces
- 50 g sun dried tomato quarters
- 2 marinated artichoke hearts
- 8 anchovy fillets
- 3 caper berries, trimmed and quartered
- 45 mls red wine vinegar
- 90 mls olive oil
- 2 g chives, thickly sliced
- 5 g fresh basil leaves, thinly sliced
- 1 clove garlic, peeled and crushed
- Salt and freshly ground black pepper to season
Method
- Place the focaccia into a large bowl
- Place a sieve over a small bowl
- Place the tomatoes, artichokes, anchovies and caper berries into the sieve
- Leave the juices to drain
- Once drained, add the tomato mix to the focaccia
- Add the vinegar, oil and garlic to the collected juices
- Whisk to combine and then season to taste
- Pour over the focaccia and add the chives and basil
- Gently toss with your hands to combine
- Leave to stand for 15 minutes for the flavours to develop before serving