Tomato and nectarine panzanella
This Tuscan salad traditionally uses up stale bread but toasting ciabatta works well if you don't have any. You could add slices of red onion, if you like, this would make a great side dish to grilled or BBQ'd steak.
Tomato and nectarine panzanella
This Tuscan salad traditionally uses up stale bread but toasting ciabatta works well if you don't have any. You could add slices of red onion, if you like, this would make a great side dish to grilled or BBQ'd steak.
Open in Cookpad AppSteps
- 1
Remove the green tops and halve all the cherry tomatoes horizontally and place in a large bowl. Cut the large tomatoes into slices 1/2 cm thick, add them to the bowl and season.
- 2
Remove the stone from the nectarine, cut into thin wedges and add to the bowl. Drizzle with a 25ml of red wine vinegar. Followed by a drizzle of oil
- 3
Toast the ciabatta and allow to cool, meanwhile roughly cut the anchovies and chop the basil.
- 4
When the ciabatta has cooled, cut into chunks and add to the tomatoes with the anchovies and basil, season again, add a drizzle more of red wine vinegar and good drizzle of olive oil. Toss together so the bread absorbs some of the dressing. Plate and serve.
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