Warm Sourdough Panzanella Salad

If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes.

Ingredients

Ingredients
Servings:
Garlic Clove
Anchovy Fillets
ml
Olive Oil
g
Sourdough Bread
g
Cherry Tomatoes
Eggplant
tbsp
Lemon Juice
tsp
Lemon Zest
tbsp
Capers
Handful Fresh Parsley
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Heat up a pan over medium heat and drizzle some olive oil. Add crushed garlic and chopped anchovies, season with salt and pepper. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies get soft.
  3. Cut the eggplant and sourdough bread into 2 cm cubes.
  4. Remove the pan from the heat and add the sourdough cubes to the pan. Toss the bread until evenly coated with the garlic anchovy mix.
  5. Transfer the bread (including the oil) to a large bowl. Add the chopped eggplant and toss until evenly coated and mixed.
  6. Spread everything over the baking sheet and place it in the oven. Roast for about 10 minutes, until golden brown.
  7. Once done let it cool for few minutes.
  8. In the meantime, half the cherry tomatoes, chop the herbs.
  9. In a big bowl, add the tomatoes, lemon zest, lemon juice, capers and herbs. Once the bread is slightly cooled down, add the bread and eggplant and carefully toss everything together.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Heat up a pan over medium heat and drizzle some olive oil. Add crushed garlic and chopped anchovies, season with salt and pepper. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies get soft.
  3. Cut the eggplant and sourdough bread into 2 cm cubes.
  4. Remove the pan from the heat and add the sourdough cubes to the pan. Toss the bread until evenly coated with the garlic anchovy mix.
  5. Transfer the bread (including the oil) to a large bowl. Add the chopped eggplant and toss until evenly coated and mixed.
  6. Spread everything over the baking sheet and place it in the oven. Roast for about 10 minutes, until golden brown.
  7. Once done let it cool for few minutes.
  8. In the meantime, half the cherry tomatoes, chop the herbs.
  9. In a big bowl, add the tomatoes, lemon zest, lemon juice, capers and herbs. Once the bread is slightly cooled down, add the bread and eggplant and carefully toss everything together.

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