This Warm Roasted Sardine Panzanella is a rustic Mediterranean salad, bringing together fresh summer ingredients. Tossed with crispy sourdough, fragrant basil and a drizzle of Italian balsamic dressing, it’s a deliciously vibrant dish with the perfect balance of textures.
Serves 6
½ large loaf of stale sourdough bread, torn into bite-sized pieces
Extra virgin olive oil (EVOO)
Sal de Añana spring salt
4 large ripe tomatoes, cut in large dice
1 cup cherry tomatoes, halved
½ cup Losada pitted Manzanilla olives
2 x 105g tins Albo baby sardines in olive oil
Freshly ground black pepper
Handful of basil leaves
⅓ cup Sabato Italian balsamic dressing
Preheat the oven to 180°C. Scatter the torn bread over an oven pan. Drizzle with EVOO and sprinkle with salt. Toss well, to coat, then bake for 5-8 minutes until golden brown. Set aside.
Put the diced tomatoes, cherry tomatoes, olives and sardines in the oven pan, season with salt and pepper, and drizzle with a little more EVOO. Roast for 10 minutes.
Remove from the oven and transfer to a bowl. Add the crispy bread, and basil; drizzle all over with Italian balsamic dressing and toss gently to coat everything in the dressing without breaking the sardines. Arrange on a platter and serve straight away.
Match with: Akrille Catarratto Lucindo Sicilia
Recipe by Julie Le Clerc
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