Panzanella Bliss

Step 1: Prepare the Tomatoes

1. Heat the Oven:

   • Preheat your oven to 180°C (or 160°C for fan ovens) or set it to gas mark 4. This ensures the oven is hot enough to toast the bread evenly.

2. Drain the Tomatoes:

   • Take 1 kg of mixed ripe tomatoes (you can use a mix of colors and varieties for added flavor).
   • Cut them: Halve small tomatoes and quarter larger ones for even pieces.
   • Place the tomatoes in a colander over a bowl or sink to catch the juices.
   • Sprinkle 1 teaspoon of sea salt evenly over the tomatoes. This helps to draw out excess moisture, enhancing the flavor.
   • Let them sit for 15 minutes. During this time, the salt will draw out some liquid, which can be discarded later.

Step 2: Toast the Bread

3. Prepare the Bread:

   • While the tomatoes are draining, take 300 g of day-old sourdough or ciabatta. The bread should be stale for the best texture, as it will absorb the dressing without becoming mushy.
   • Tear the bread into large chunks (about 2-3 inches) for a rustic look.

4. Add Oil:

   • Spread the torn bread evenly on a baking tray.
   • Drizzle 1 tablespoon of extra virgin olive oil over the bread. Use your hands or a spatula to toss the bread pieces, ensuring they are lightly coated in oil.

5. Bake:

   • Place the baking tray in the preheated oven.
   • Bake for 10-15 minutes, or until the bread is lightly toasted and golden brown. Keep an eye on it to prevent burning. You want it crispy but still chewy inside.

Step 3: Make the Dressing

6. Whisk the Dressing:
   • In a medium bowl, combine the remaining olive oil (about 99 ml), 50 ml of red wine vinegar, and 1 small finely chopped shallot.
   • Season the dressing with salt and pepper to taste. Start with a pinch of each, and adjust as needed. Whisk vigorously until the ingredients are well combined and emulsified.

Step 4: Combine Ingredients

7. Mix the Salad:

   • In a large mixing bowl, add the drained tomatoes (discard any liquid in the bowl).
   • Carefully toss in the toasted bread pieces (croutons), 50 g of drained and chopped anchovies, and 100 g of pitted black olives (you can use Kalamata or any preferred variety).
   • Pour the prepared dressing over the salad.

8. Add Basil:

   • Toss gently to combine all the ingredients without breaking the bread too much.
   • Add half of the torn basil leaves and give it another gentle toss.

Step 5: Serve

9. Plate the Salad:

   • Use a large serving spoon to transfer the panzanella onto a serving platter or individual plates.

10. Garnish:

    • Finish by scattering the remaining torn basil leaves over the top for an aromatic and colorful presentation.

Final Touch

• Let it Rest: For the best flavor, let the panzanella sit for about 15-20 minutes before serving. This allows the bread to soak up the juices and dressing while still maintaining some texture.

Enjoy your homemade Panzanella Bliss, a delightful dish that embodies the flavors of summer and the spirit of Tuscany!