Panzanella Salad with Offshoot Verdelho

Panzanella Salad with Offshoot Verdelho

Ingredients

1 slice day-old sourdough (the best you can buy!)
*600g mixed tomatoes
1 red onion, finely sliced
30g capers, rinsed
300g flame-roasted pimentos, cut into strips
12 white anchovy fillets
1 bunch flat leaf parsley, leaves picked
1 bunch basil, leaves picked
120ml extra virgin olive oil
30ml red wine vinegar

Method

Preheat oven to 140°. Tear bread into bite-sized pieces and cook in oven for 30 minutes.

Roughly chop tomatoes and combine with red onion, capers, pimentos, anchovies, herbs and bread. Dress with combined oil and vinegar, season and serve immediately.

*This recipe relies on using the best ingredients you can find. Tomatoes are the key ingredient, so it’s best not to use them if they’re not in season, at their peak.