How to make Marcus Wareing’s panzanella and a great way to use your surplus sourdough bread

    How to make Marcus Wareing’s panzanella and a great way to use your surplus sourdough bread

    By Lauren Taylor. Published 2020-09-05


    Waste not, want not – this one’s all about using things up.

    If you want to throw less food away, this Tuscan-style bread salad recipe will make good use of old bits and bobs in your fridge.embedded3050968Ingredients (Serves 4)300g fresh or stale bread, cut into thick slices6 medium overripe tomatoes100ml tomato juice from a carton2 garlic cloves, finely grated4tbsp balsamic vinegar100ml olive oil1tsp Dijon mustard2tbsp capers in brine, plus 1tsp caper brine1 red onion, thinly sliced50g pitted kalamata olives, roughly chopped1/2 bunch of basil, leaves roughly chopped1/2 bunch of flat-leaf parsley, leaves roughly choppedSea salt and freshly ground black pepperMethod(Prep time: 15 minutes, plus straining and soaking. Cooking time: 10 minutes)
    1. If you’re using fresh bread, preheat the oven to 170°C/150°C fan/gas 4, line a baking tray with baking parchment and lay out the bread slices in one layer. Bake for 10 minutes then
    remove from the oven.
    1. While the bread is baking, cut the tomatoes into small wedges. Toss them in salt then place them in a colander set over a bowl. Set aside for 20 minutes, reserving the juice.
    2. Place the tomatoes in a large bowl.
    3. Add the tomato juice, the garlic, two tablespoons of the balsamic vinegar and 50ml of the olive oil to the fresh tomato juice in the bowl. Mix together and season well with salt and pepper.
    4. Cut the bread into 2cm dice and place in a shallow dish large enough to fit the bread in a single layer. Pour the tomato juice mix over the top and leave to sit for 20 minutes.
    5. Mix the remaining balsamic vinegar and olive oil together. Add the mustard and caper brine and season with salt and pepper.
    6. Add the soaked bread, red onion, capers, olives and herbs to the tomatoes and gently mix together with the dressing. Serve immediately.
    embedded3051000Marcus Everyday by Marcus Wareing, photography by Susan Bell

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