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A classic Italian "bread salad" with tomatoes, cucumbers and a red wine vinegar and anchovy dressing

Panzanella Salad

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A recipe for the classic Italian "bread salad". This panzanella has tomatoes, cucumbers and a red wine vinegar and anchovy dressing with lots of fresh basil.

DRESSING INGREDIENTS

2 anchovies 1 clove garlic 2 tbsp capers 1/4 C olive oil 1/4 C red wine vinegar salt pepper

SALAD INGREDIENTS

3 Persian cucumbers 1 C cherry tomatoes 1/4 onion 4 slices bread 1 handful basil leaves

To make dressing, finely chop anchovies until they become a paste. Add to a bowl with finely minced garlic, capers, olive oil, salt and pepper. Mix well. Taste for seasoning.

Pre-heat oven to 300°F. Tear bread into bite sized chunks, drizzle with oil and toast bread in oven at 300°F for ~10 minutes or until bread is toasted but hasn’t taken on any color.

Get your tomatoes and cucumber diced. Slice onion. Mix with toasted bread, dressing and toss well. Let salad sit for at least 10 minutes, 20 would be better.

You want the cucumbers and tomatoes to release their juices and soften and season the bread. Toss again and check for seasoning. Add in you basil and serve.

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