Panzella with Oregano & Anchovies

Serves 5-6

Panzanella is one of those fantastic stand-alone salads, with serious robust flavours. It’s a great way to embrace the end of season tomatoes, when they are soft-skinned and beautifully ripe. I’ve added lentils to make the salad a little more substantial, and a small handful of roasted seeds for a toasty crunch.The salad becomes even more delicious when it has been made a few hours ahead as something special happens to the flavours as they mingle and melt together.

½ loaf sourdough cut into cubes
500g ripe tomatoes, roughly chopped
1 small jar of anchovies, roughly chopped
1½ cups cooked lentils
A large handful of oregano leaves
A large handful of basil leaves
½ cup sun-dried tomatoes, thinly sliced
½ cup extra virgin olive oil
¼ cup balsamic vinegar

1. Add all the ingredients to a large bowl. Season with sea salt and freshly ground black pepper and toss until well combined.If you have time, cover and set aside on the bench for a few hours, allowing the flavours to build.

Courtesy of Eleanor Ozich

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