Panzanella salad with stuffed tomato and anchovy dressing

Panzanella salad with stuffed tomato and anchovy dressing combines rustic bread chunks, fresh summer vegetables, and smoky mozzarella, enriched by a vibrant herbaceous anchovy dressing that delivers a harmonious balance of flavour and texture.

This panzanella salad recipe scores a Nutri-Score B showing a nutritious combination of fresh vegetables with healthy olive oil and moderate fat from cheese. The anchovy dressing contributes protein and umami without excess salt.

Ingredients

For the salad

• 8 heirloom tomatoes
• ½ cucumber, seeds removed
• 3 sticks celery heart, thinly sliced
• 1 red onion, thinly sliced
• 1 garlic clove, smashed
• ¼ stale ciabatta or focaccia bread, torn into bite-size chunks
• 25ml red wine vinegar, to taste
• 2 tbsp olive oil
• 25g fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

For the stuffed tomato

• 1 large beef tomato
• 1 ball smoked mozzarella, sliced
• 1 ball mozzarella, sliced
• Handful fresh basil leaves, finely chopped

For the dressing

• 1 bunch fresh basil
• 1 bunch fresh parsley
• 2 tbsp capers
• 6 anchovies
• 1 garlic clove, crushed
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt and freshly ground black pepper, to taste

Method

1. Prepare the salad: Cut tomatoes and cucumber into irregular chunks. Combine tomatoes, cucumber, celery, red onion, garlic clove, and torn bread in a bowl. Season with salt and pepper, then leave to sit for 20 minutes.
2. Add dressing to salad: Stir in red wine vinegar and olive oil, adjust seasoning, and fold in torn basil leaves. Set aside.
3. Prepare the stuffed tomato: Score a small cross at the base of the beef tomato skin. Blanch in boiling water for 10 seconds, then cool in cold water. Peel off the skin, cut off the top, and hollow out the centre.
4. Make the anchovy dressing: Blend basil, parsley, capers, anchovies, and garlic in a food processor. Gradually add olive oil to loosen the dressing, add vinegar to taste, then season with salt and pepper.
5. Stuff and roast tomato: Layer smoked mozzarella, regular mozzarella, chopped basil, and a drizzle of dressing inside the hollowed tomato. Place on a baking tray and roast at 200°C/180°C Fan/Gas 6 for 8–10 minutes until warmed through.
6. Serve: Spoon dressing onto plates and serve the stuffed tomato alongside the salad.

Suggested Wine Pairing

• Majestic: Villa Sandi Prosecco DOC – Crisp and refreshing bubbles lift the herbaceous basil and balance the anchovy’s savoury punch.
• Tesco: Tesco Finest Pinot Grigio – Light-bodied with citrus notes that complement fresh vegetables and creamy mozzarella.
• Sainsbury’s: Sainsbury’s Taste the Difference Verdicchio – A medium-bodied white with citrus and almond hints enhances the salad’s fresh, bright flavours.

What can you serve with this

1. Grilled warm ciabatta: Toasted bread adds crunch and pairs perfectly with the salad’s textures.
2. Marinated olives: Provide a salty contrast and deepen the Mediterranean flavour experience.
3. Chilled white wine: A light, chilled white wine offers a refreshing accompaniment to balance the salad’s vibrant flavours.

FAQs for Panzanella salad with stuffed tomato and anchovy dressing

• What is Panzanella salad? A traditional Italian bread salad typically made with ripe tomatoes, bread, and fresh vegetables.
• Can I make this salad ahead? Yes, prepare the salad and dressing in advance, but fill and roast the tomato just before serving.
• Is the salad suitable for vegetarians? The anchovy dressing makes it unsuitable for strict vegetarians but fine for pescatarians.
• What can I substitute for smoked mozzarella? You can use regular mozzarella or other mild, firm cheeses.
• How do I store leftover salad? Keep leftovers in an airtight container in the fridge and consume within 1–2 days.

Nutri-score Health Check

This recipe scores a Nutri-Score B, showing its high vegetable content and healthy fats from olive oil. The anchovies add protein and umami flavor without excessive salt, and the bread provides fibre. The score reflects a well-balanced and nourishing summer salad.

Positive Factors

• Rich in fibre and vitamins from tomatoes, cucumber, celery, and fresh herbs
• Contains healthy fats from olive oil
• Good protein source in anchovies and mozzarella

Negative Factors

• Moderate levels of salt in anchovies and capers
• Contains refined carbohydrates from ciabatta or focaccia bread

The Nutri-Score is automatically calculated based on the ingredients and serves as a general nutrition guide for this recipe.