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)
Add in the
Garlic (1 clove)
, season the bread with
Coarse Sea Salt (to taste)
, and scatter over a lined baking sheet.
Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
To assemble the Panzanella, combine the
Heirloom Tomatoes (2 cups)
Balsamic Vinegar (2 Tbsp)
Fresh Oregano (2 sprigs)
Anchovy Fillets (1)
Capers (to taste)
Drizzle over about
Extra-Virgin Olive Oil (2 Tbsp)
and season the salad with salt and
Ground Black Pepper (to taste)
. Just before serving, stir through the sourdough croutons. Enjoy!