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Frankie Dunn

Frankie Dunn's Panzanella

Panzanella is an Italian bread and tomato salad, and the whole point of it is using up bread that’s past its best.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • Day-old Bread sourdough is ideal, seeded or wholemeal works too
  • Good Tomatoes
  • Olive Oil
  • 2 Cloves Garlic
  • Anchovies
  • Capers
  • 1 Lemon Juice and Zest
  • Fresh Basil
  • Fresh Mint
  • Salt to taste

Method
 

  1. Tear the bread into chunks and toast in the oven for a few minutes until crisped up.
  2. Warm some olive oil in a pan with the garlic, the anchovies and a pinch of salt. Gently — you don’t want the garlic browning.
  3. Mash it all together into a rough paste, then toss the toasted bread through it so every crouton is coated.
  4. Slice your tomatoes. Add them to the bread with lemon juice, lemon zest, a scattering of capers, torn basil and a bit of mint.
  5. Toss, drizzle with olive oil, finish with a pinch of salt and more basil over the top.

Notes

Frankie sometimes adds roasted aubergine and pepper and a few pine nuts, which nudges it towards a caponata. She’d have done that this time but didn’t have them in the house.