Panzanella Marinara

Summer Bread Salad

Here is a simple recipe that includes all the elements of the healthy Mediterranean diet. The ingredients are almost always available in a Southern Italian household and do not cost very much. It is often made with frisella but my mother used leftover bread, dried in the oven the better to absorb the juice of the ripe tomatoes. Ideal as a starter on a summer's day.

8 slices of white, country-style bread, dried in a low oven
300g (11 oz) cherry tomatoes, cut into quarters
1 bunch of spring onions, finely chopped
1 yellow pepper, cut into small cubes
1 garlic clove, very finely chopped
20 green olives, pitted and halved
20 basil leaves, plus sprigs to garnish
120ml (4 fl oz) virgin olive oil
1 tbsp strong red wine vinegar
8 anchovy fillets, quartered
Salt and freshly ground black pepper

Soften the dried bread in a little cold water, then reduce it to coarse crumbs. Put the breadcrumbs, tomatoes, spring onions, yellow pepper, garlic, olives and basil leaves in a bowl and mix well. Add the olive oil and vinegar and season with salt and pepper. Mix very well to obtain a moist but not too wet mixture. Serve garnished with the anchovies and a sprig of basil.

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