East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
20MINS
$0.81
Ingredients
Servings
4
2 cups
Heirloom Tomatoes, washed, quartered
2 sprigs
1 clove
Garlic, grated
4 slices
Sourdough Bread
preferably stale
or Ciabatta
2 Tbsp
Balsamic Vinegar
2 sprigs
Fresh Oregano
leaves stripped from woody stalks
1
Anchovy Fillets, finely chopped
up to 2
optional
2 Tbsp
Extra-Virgin Olive Oil
plus more if needed
to taste
to taste
to taste
Nutrition Per Serving
Calories
199
Fat
7.0 g
Protein
5.5 g
Carbs
28.7 g