Panzanella

Name: Panzanella
Yield: Serves 4
Ingredients: a small handful of mint leaves, ripped up; ¾ cucumber, peeled, halved lengthways, deseeded and cut into 1cm-thick slices; 2 teaspoons red wine vinegar; 6 tablespoons extra virgin olive oil; juice of ½ small lemon; a handful of young curly-leaf parsley leaves, roughly torn; 2 tablespoon baby capers, well rinsed; 2 fat garlic cloves, finely sliced; ½ small red onion, finely diced; 6 large ripe vine tomatoes; about 1½ teaspoons flaked sea salt; 6 anchovies in olive oil, drained and finely chopped; 200 g stale dense white rustic loaf, torn into largish mouthfuls

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Refreshing on hot days - and delightfully simple to make when feeling sluggish in the heat - this is a salad perfect for outside eating near a bottle of very cold white, with condensation running down the side.

Ingredients

6 large ripe vine tomatoes
½ small red onion, finely diced
2 fat garlic cloves, finely sliced
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Fish course
Pescatarian
Summer

Method

Cut the green stalk out of each tomato, then score the base with a small cross and place in a large bowl. Submerge them in just-boiled water and leave to stand for 30 seconds before lifting out. Slip the skins off the tomatoes, then cut them into quarters. Scoop out the seeds into a sieve over the bowl you intend to put the salad in and press the juice through into the bowl. Discard the seeds.