Tinned sardines and leftover bread star in this summery plateful, perfect for warm weather entertaining or a speedy weekday lunch
Thrifty cook
Sardine and tomato panzanella
Serves 4-6 as a side Hands-on time 10 min, plus pickling
NEXT TIME For a more substantial meal, stir in a ball of roughly torn mozzarella or a drained and rinsed tin of cannellini or butter beans.
EASY SWAPS We’ve used sourdough, but swap with white country loaf, ciabatta, rye bread or any good-quality stale bread you have to hand.
• 500g mixed tomatoes, cut into bite-size chunks
• 2 tsp fennel seeds
• 6 tbsp red wine vinegar
• 1 red onion, sliced into very thin rounds (we used a mandoline)
• 2 tsp caster sugar • 1 tsp pul biber (aleppo pepper) or regular chilli flakes (optional)
• 150g stale sourdough bread, torn into bite-size chunks (see Easy Swaps)
• 6 tbsp extra-virgin olive oil, plus extra to drizzle
• 120g tin sustainable sardines in oil, drained
• Small bunch basil, leaves picked
1 Put the tomato chunks in a large serving bowl and sprinkle with a good pinch of salt and some pepper. Set aside. Toast the fennel seeds in a small dry pan for 45 seconds until lightly toasted and fragrant. Lightly crush in a pestle and mortar, then put in a small bowl and add the vinegar, onion, sugar, a pinch of salt and, if using, the chilli flakes. Leave to quick-pickle for at least 15 minutes and up to 2 hours, tossing from time to time.
2 Meanwhile, heat the oven to 160°C fan/gas 4. Spread the bread over a large baking sheet and drizzle with 2 tbsp of the oil. Toss to coat, then bake for 10 minutes until lightly toasted but still a little soft.
3 Stir the remaining oil into the quick-pickled onion, then taste and adjust the seasoning with more sugar or salt as needed. Pour over the tomatoes and add the toasted bread and sardines. Roughly tear most of the basil into the salad, reserving a few small leaves to garnish. Toss well to combine. Drizzle with a little more oil, then serve scattered with the rem
