Gazpacho Panzanella Recipe
Sungold Tomato, Cucumber, Cantabrian Anchovy, Green Olive
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Ingredients
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Vegetables
Seafood
Condiments
Bread
Method
Preparation
Prepare the Vegetables
Dice the Sungold tomatoes and cucumber into small, uniform pieces. Place them into a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper until well combined.
Combine Ingredients
Pour the dressing over the diced vegetables and toss gently to combine. Let it sit for 10 minutes to allow the flavors to meld.
Assembly
Prepare the Bread
Toast the slices of crusty bread until golden brown. Once toasted, cut them into bite-sized pieces.
Assemble the Panzanella
Add the toasted bread pieces, green olives, and Cantabrian anchovies to the bowl with the vegetable mixture. Gently toss everything together to combine.
Serve
Serving
Serve the Gazpacho Panzanella immediately, garnished with additional anchovies or olives if desired. Enjoy!
