Panzanella salad with stuffed tomato and anchovy dressing

1. 1

   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.

2. 2

   Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Preheat the oven to 200C/180C Fan/Gas 6.

6. 6

   Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing.

7. 7

   Put the tomato onto a baking tray and roast for 8-10 minutes to warm through.

8. 8

   To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.