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Panzanella with Anchovies

Recipe author: EAT SMARTER
Panzanella with Anchovies
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506
calories
Calories
30 min.
Preparation
40 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1
Ciabatta (from the day before)
8 tablespoons
1
200 grams
1
50 grams
8
1
Red Onion
6 tablespoons
1 teaspoon
freshly ground black Pepper
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Preparation steps

Step 1/3

Preheat the oven to 220°C (approximately 425°F). Cut ciabatta into slices and tear slices into bite-sized pieces. Spread on a baking sheet and drizzle with 2 tablespoons olive oil. Toast in oven until golden brown, about 10-15 minutes, stirring occasionally.

Step 2/3

Rinse zucchini, trim and cut into quarters lengthwise. Cut slices into 1 cm (approximately 1/2 inch) strips. Rinse the tomatoes, pat dry and cut in half. Rinse bell peppers, trim and remove seeds and ribs. Cut flesh into 1 cm (approximately 1/2 inch) cubes. Drain the caperberries. Pat anchovies dry and cut into pieces. Peel the onion and chop finely.

Step 3/3

In a bowl, mix zucchini, tomatoes, bell pepper, caperberries, anchovies and onion. Whisk the vinegar with the remaining 6 tablespoons olive oil and oregano and season with salt and pepper. Remove the bread from the oven and allow to cool slightly. Just before serving, mix bread with the salad.