Panzanella with Anchovies

Ingredients

• 1 Ciabatta (from yesterday)
• 8 tbsp olive oil
• 1 Zucchini
• 200 g cocktail tomatoes
• 1 yellow bell pepper
• 50 g capers
• 8 anchovy fillets
• 1 Red Onion
• 6 tbsp white balsamic vinegar
• 1 tsp Oregano
• Salt
• freshly ground black pepper

Instructions

1. 1.

   Preheat the oven to 220 °C (425 °F) with upper/lower heat. Slice the ciabatta, tear into bite‑sized pieces, spread on a baking sheet and drizzle with 2 tbsp olive oil. Bake for about 10–15 minutes until golden brown, turning occasionally.

2. 2.

   Wash, trim, and quarter the zucchini lengthwise; slice into 1 cm thick rounds. Rinse the tomatoes, pat dry, and halve them. Clean the bell pepper, remove seeds and membranes, then cut the flesh into 1 cm cubes. Drain the capers. Pat the anchovies dry and cut into pieces. Peel and finely dice the onion.

3. 3.

   In a bowl combine zucchini, tomatoes, bell pepper, capers, anchovy fillets, and onions. Whisk together white balsamic vinegar with the remaining 6 tbsp olive oil, oregano, salt, and pepper. Remove the bread from the oven, let it cool slightly, then fold into the salad just before serving.