11 INGREDIENTS •5 STEPS •20min

Sort-of Panzanella Salad

Name: Sort-of Panzanella Salad
Total time: 1200 s
Yield: 4
Ingredients: 400 gram Heirloom Tomato; 2 sprig Fresh Rosemary; 1 clove Garlic; 4 slice Sourdough Bread; 30 milliliter Balsamic Vinegar; 2 sprig Fresh Oregano; 1 Anchovy Fillets; 2 tablespoon Extra-Virgin Olive Oil; to taste Capers; to taste Coarse Sea Salt; to taste Ground Black Pepper

RECIPE

Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

20min

Total Time

$0.81

Cost Per Serving

Ingredients

Servings

US / METRIC

400 g

Heirloom Tomatoes , washed, quartered

2 sprigs

Fresh Rosemary

1 clove

Garlic , grated

4 slices

Sourdough Bread

preferably stale

or Ciabatta

30 mL

Balsamic Vinegar

2 sprigs

Fresh Oregano

leaves stripped from woody stalks

Anchovy Fillets , finely chopped

up to 2

(optional)

30 mL

Extra-Virgin Olive Oil

plus more if needed

to taste

Mini Capers

(optional)

to taste

Coarse Sea Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

199

FAT

7.0 g

PROTEIN

5.5 g

CARBS

28.7 g

Cooking Instructions

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Step 1

For the croutons, roughly tear the Sourdough Bread (4 slices) into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the Fresh Rosemary (2 sprigs) .

Step 2

Add in the Garlic (1 clove) , season the bread with Coarse Sea Salt (to taste) , and scatter over a lined baking sheet.

Step 3

Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.

Step 4

To assemble the Panzanella, combine the Heirloom Tomatoes (400 g) with the Balsamic Vinegar (30 mL) , Fresh Oregano (2 sprigs) , Anchovy Fillets (1) , and Capers (to taste) .

Step 5

Drizzle over about Extra-Virgin Olive Oil (30 mL) and season the salad with salt and Ground Black Pepper (to taste) . Just before serving, stir through the sourdough croutons. Enjoy!

64 Saved

Sort-of Panzanella Salad

RECIPE

Ingredients

Nutrition Per Serving

Cooking Instructions

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