Panzanella salad with stuffed tomato and anchovy dressing
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A summary panzanella salad with a twist. Stuffed with smoked mozzarella and served with a vibrant basil dressing.
Ingredients
For the salad
- 8 heirloom tomatoes
- ½ cucumber, seeds removed
- 3 sticks celery heart, thinly sliced
- 1 red onion, thinly sliced
- 1 garlic clove, smashed
- ¼ stale ciabatta or focaccia bread, torn into bite-size chunks
- 25ml/1fl oz red wine vinegar, to taste
- 2 tbsp olive oil
- 25g/1oz fresh basil leaves, torn
- salt and freshly ground black pepper
For the stuffed tomato
- 1 large ripe beef tomato
- 1 ball smoked mozzarella, sliced
- 1 ball mozzarella, sliced
- handful fresh basil leaves, finely chopped
For the dressing
- 1 bunch fresh basil
- 1 bunch fresh parsley
- 2 tbsp capers
- 6 anchovies
- 1 garlic clove, crushed
- 4 tbsp olive oil
- 2 tbsp white balsamic vinegar
- salt and freshly ground black pepper
Method
To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes.
Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside.
To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon.
To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper.
Preheat the oven to 200C/180C Fan/Gas 6.
Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing.
Put the tomato onto a baking tray and roast for 8–10 minutes to warm through.
To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside.
