Light, fresh, and full of summer flavor, Panzanella is a Tuscan salad that relies on ripe tomatoes as the star. The white anchovy fillets add a vinegary tang that is countered by a ball of creamy burrata and fresh basil. The crunch comes from ciabatta croutons, toasted in olive oil with garlic, rosemary, and sea salt.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
30MINS
Total Time
$1.70
Cost Per Serving
Ingredients
Servings
4
us / metric
4 slices
Ciabatta Bread
preferably stale
2 Tbsp
White Wine Vinegar
8
Boquerones White Anchovies
up to 12
to taste
Coarse Black Pepper
Nutrition Per Serving
Calories
275
Fat
14.0 g
Protein
12.2 g
Carbs
27.1 g
