Tomato and Bread Salad with Garlic Anchovy Dressing
Bursting with Mediterranean-inspired flavors, this Tomato and Bread Salad with Garlic Anchovy Dressing is a vibrant celebration of fresh, simple ingredients. Juicy, sun-ripened tomatoes pair with golden, crunchy cubes of day-old bread to create the perfect balance of textures. Tossed in a bold, umami-rich dressing made with extra virgin olive oil, red wine vinegar, minced garlic, and finely chopped anchovy fillets, this salad is elevated with the briny kick of capers and the fragrant touch of fresh basil. Perfect as a light main course or a crowd-pleasing side dish, it’s ready in under 30 minutes and ideal for making the most of summer’s peak produce. Whether served alongside grilled seafood or enjoyed on its own, this rustic salad offers a fresh twist on classic Italian panzanella that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 4 cups day-old crusty bread
- 5 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 anchovy fillets, finely chopped
- 1 garlic clove, minced
- 0.5 cup fresh basil leaves, roughly torn
- 2 tablespoons capers, rinsed and drained
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the day-old bread into 1-inch cubes and spread them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the bread cubes, tossing to coat evenly.
Bake the bread cubes in the oven for 8-10 minutes, or until they are golden and crisp. Remove and let them cool.
Meanwhile, slice the tomatoes into wedges and place them in a large mixing bowl.
In a small bowl, combine the remaining 3 tablespoons of olive oil, red wine vinegar, chopped anchovy fillets, minced garlic, salt, and black pepper. Whisk until well blended.
Add the toasted bread cubes to the bowl with the tomatoes, followed by the capers and torn basil leaves.
Drizzle the garlic anchovy dressing over the salad and gently toss to combine, ensuring the bread soaks up the dressing and the flavors meld together.
Let the salad sit for 10 minutes to allow the bread to absorb the dressing, then taste and adjust seasoning as needed.
Serve immediately as a light main course or alongside grilled meats or seafood.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 12590 mg | 547% | |
| Total Carbohydrate | 526.8 g | 192% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 68.9 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 1490 mg | 115% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
