Tomato Bread Salad with Basil Oil
An easy panzanella-style salad that’s zesty and tangy, full of textures, and bright, bold flavors.
Ingredients
- 6 tbsp olive oil
- 4 garlic cloves, crushed or finely chopped
- 6 anchovy fillets, drained
- flaky sea salt
- red pepper flakes, to taste
- 4 oz (100g) sourdough bread, sliced into 1 inch/ 2.5 cm thick chunks
- 1 lb (500g) ripe tomatoes, cut into 1 inch/ 2.5cm chunks
- 1 lime, zest and juice
- 1 tbsp capers, roughly chopped
- ¼ cup parsley leaves, chopped
- ¼ cup basil leaves, chopped
basil olive oil - Salt and black pepper
Equipment:
Instructions
- Add the olive oil, chopped garlic, anchovies, flaky salt, and red pepper flakes to a skillet or medium saucepan over low heat. Cook for 5 to 7 minutes, stirring occasionally, until the garlic and anchovies are softened. Mash them with the back of a wooden spoon. Make sure not to heat the oil too much so the garlic doesn't burn. If you see the garlic starting to burn, remove the pan from heat until it cools.
- Add the sliced bread, tossing until well coated. Cook until the bread is toasted and crisp, about 5 minutes. Stir occasionally so both sides toast evenly. Remove from heat and set aside.
- In a large bowl, add the chopped tomatoes, lime zest, capers, parsley, and basil. Mix to combine. Add lime juice and basil olive oil, salt, and black pepper to taste.
- When ready to serve, add the tomato mixture to a serving bowl. Add the bread, drizzle with more basil olive oil, and garnish with fresh basil leaves.