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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
30MINS
Total Time
$1.70
Cost Per Serving
Ingredients
Servings
4
us / metric
![Ciabatta Bread](https://www.sidechef.com/ingredient/af251d6b-ec3d-4095-8c88-f82435bc42c9.jpeg?d=96x96)
4 slices
Ciabatta Bread
preferably stale
![White Wine Vinegar](https://www.sidechef.com/ingredient/13b7b39b-37c1-486f-9595-6a4e5dc3d731.jpeg?d=96x96)
2 Tbsp
White Wine Vinegar
![Boquerones Marinated White Anchovy](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
8
Boquerones Marinated White Anchovies
up to 12
![Coarse Black Pepper](https://www.sidechef.com/ingredient/62901507-c699-4d62-a665-4d763cf41138.jpeg?d=96x96)
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
275
Fat
14.0 g
Protein
12.2 g
Carbs
27.1 g