How To Make A Tasty Tuscan-Style Salad 

Traditionally it is made with day old bread soaked in water and mixed with veggies from the garden. The word panzanella is said to come from the two words “pane” (bread) and “zanella” (soup bowl) or some say it comes from “panzana” meaning “pappa” (food). 

This recipe is inspired by my chef-friend Toby. Instead of using water, the bread is soaked in a mixture of tomatoes, garlic and olive oil before being baked in the oven to crisp up, adding a delicious sweetness to the bread. 

Ingredients:
- 3 plum tomatoes, grated
- 2 garlic cloves, peeled, finely chopped
- 6 anchovy fillets in oil, drained and finely sliced (optional) 
- Extra virgin olive oil 
- ½ loaf stale sourdough bread, torn into bite-sized pieces
- Sea salt 
- Freshly ground black pepper 
- 500g ripe heritage tomatoes, roughly chopped (I like to use different colours and shapes) 
- Handful small capers, drained 
- Handful Kalamata olives, drained
- 1 small red onion, peeled and finely sliced 
- 1 bunch fresh basil 
- Red wine vinegar 
- Buffalo mozzarella (optional) 

Method:
1. Preheat oven to 120 degrees.
2. In a large bowl, mix together grated tomatoes, garlic, a glug of olive oil, anchovies (if using) or pinch of sea salt, and freshly ground black pepper. 
3. Add the torn pieces of bread and use your hands to ensure they are completely coated in the tomato mixture. Allow the bread to soak up the juices for 5-10 minutes and then place on a baking tray in the oven for an hour, checking every 15 minutes. You want the bread to dry out – but do not burn the tomatoes. Leave to cool. The bread will dry further as it cools.
4. Place onion in a bowl of water with a tsp of vinegar and leave to soak for 10 minutes. Drain. This process neutralises the strong taste of the onion, allowing a subtle sweetness to shine through.
5. Place the tomatoes, bread, onion, capers and olives in a large serving bowl. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
6. Tear in the basil leaves and buffalo mozzarella (if using), stir together and serve. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.