Tomato and Anchovy Panzanella

Roasted baby plum tomatoes and thyme served over toasted bread, topped with anchovy fillets and fresh basil leaves.

Quick Italian Seafood Tomato Salad Panzanella

Estimated Nutrition

Calories

715.4

kcal / serving

715.4 kcal total

Carbs

30.6g

per serving

30.6 g total

Fat

62.4g

per serving

62.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slice

White Bread

NutsSeeds

0.5

tsp

Salt

to taste

tsp

Thyme

fresh leaves, chopped

leaf

Basil

fresh leaves, torn

OilsFats

59.1

Olive Oil

divided

Seafood

piece

Anchovy

fillets

Vegetables

Baby Plum Tomatoes

halved

Method

Preheat the oven to 180°C.

Heat half the olive oil in a frying pan and add tomatoes, salt, and thyme.

Transfer the pan to the oven and cook for 6 minutes until tomatoes soften.

Drizzle remaining oil over bread and toast in a grill pan for 3 minutes per side.

Place bread on a plate, top with roasted tomatoes, anchovies, and fresh basil.