15 min
Lunch, Dinner
Easy
Panzanella with anchovies
A classic Italian bread salad with a Fish Tales twist. Crispy ciabatta bread, juicy tomatoes, grilled bell peppers, and salty anchovies combine to create a fresh, flavorful summer salad.
Ingredients:
Preparation method:
Mix the tomatoes, red onion, capers, grilled bell pepper, and bread in a large bowl.
Crush 2 anchovy fillets and garlic finely in a mortar. Combine with olive oil, white wine vinegar, and some pepper, mix into a smooth dressing and pour into the bowl.
Toss the salad, stir in the anchovy fillets, and place a few fillets on top for extra bite. Finish with basil.
Refrigerate the salad for at least 10 minutes so the flavors can meld, then serve immediately. Enjoy!
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