Rosemary bread salad with tomato and anchovy
Panzanella made with yesterday's bread: a Tuscan salad that turns stale bread into something worth seeking out. The rosemary oil here does the heavy lifting, so nothing else needs to do much. Dinner on the table in twenty minutes.
About 300 calories a serving, 18 g protein, 17 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound ripe tomatoes
- 1 tin (2 ounces) anchovy fillets
From your shelf
- 8 ounces rosemary olive oil artisan bread
- 3 tablespoons rosemary olive oil (Signature Select)
Staples
- to taste salt
- to taste pepper
- Tear the rosemary bread into bite-sized pieces and spread them on a plate. Toast them in a dry skillet over medium heat, stirring often, until they dry and begin to color, about 5 minutes. Set them aside to cool.
- Core and roughly chop 1 pound of ripe tomatoes into the bowl you will serve from. Scatter the cooled bread pieces over the tomatoes, then drizzle with 3 tablespoons of rosemary olive oil and a pinch of salt. Let this sit for a few minutes to allow the bread to soften.
- Tear 6 anchovy fillets from their tin and scatter them over the salad with a grind of black pepper. Toss everything gently to combine and taste for salt, which the anchovies may provide in full.
Note Swap tomatoes for cucumber and red onion in cooler months. This salad keeps a day, though the bread softens further as it sits, which some prefer. Serve alone or alongside a hard cheese and cold wine.
On the label
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, OLIVE OIL, SALT, ROSEMARY, MALTED BARLEY FLOUR, YEAST, CULTURED RYE FLOUR, ACETIC ACID, SUNFLOWER OIL, ASCORBIC ACID, ENZYMES.
Signature Select, breads & buns, serving 56 g, package 13 oz/368 g. Ingredients as printed on the label.
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Cooks as olives, bread, olive oil. Half of it left? Use up the olives.