Prep time:

Cooking time: 15 minutes

Total time:

Serves: 1

For the salad:

1kg ripe tomatoes

1 day old sourdough loaf (or similar oldish crusty white bread), roughly cut into chunks

1tbsp olive oil

50g tin anchovies, chopped

1 red onion, finely sliced

1tsp seasalt

For the dressing:

2tbsp extra virgin olive oil

2tbsp red wine vinegar

1tsp sugar

A symbol of late summer, Panzanella is a waste not, want not dish – and a great way to use up a glut of tomatoes of any kind, or a mix of whatever is ripest. It is also the best way to use up old dry bread (in the unlikely event that you have stale crusty bread).

1. Pre-heat the oven to 180°C (gas 6). Roughly chop the tomatoes into fairly large chunks, approx 2x3cm. Place in a bowl and sprinkle with sea salt. Leave to one side for as long as it takes to prepare the other ingredients.

2. Place the chunks of bread on a baking tray and drizzle with olive oil. Bake the bread for 10 minutes or so, until lightly toasted (crunchy on the outside and soft in the middle of each chunk). 

3. Make the dressing by combining all the ingredients in a jug or jar. Add the anchovies and onion to the tomatoes and mix in the dressing.

4. The bread can be added at this point – it will soak up the juices, but if you’d rather it was a little crisper, add the bread when you serve.

Shot on location in Jo Arnell’s glorious garden in Woodchurch, Kent. Find out more about her gardening courses and workshops at hornbrookmanor.co.uk

  • words:
  • pictures: David Merewether

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