Island panzanella (amanida de crostes)

Never mind about not eating your crusts – this is the salad of crusts! This refreshing side dish from Formentera and Ibiza was traditionally made by fishermen using the ends of left-over bread.

Credit: Rochelle Eagle

• serves

  4-6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

The men would take the bread with them on long hauls at sea, where they would make this salad, along with the fish they caught.

Ingredients

• 450 g (1 lb) day-old crusty bread, ripped into bite-sized chunks
• 1 white onion, thinly sliced into rings
• 2½ tbsp extra-virgin olive oil, plus extra for drizzling
• 1½ tbsp sherry vinegar
• 1 small green capsicum (bell pepper), very finely diced
• 2 garlic cloves, thinly sliced
• small pinch of caster (superfine) sugar
• 500 g (1 lb 2 oz) mixed tomatoes, roughly chopped or sliced
• sea salt flakes and freshly ground black pepper
• 6 tinned sardines or large anchovy fillets
• 6 caper berries, halved
• 3 parsley sprigs, roughly chopped

Instructions

1. Preheat the oven to 180°C (350°F) fan-forced.
2. Place the bread on a baking tray in a single layer and lightly sprinkle with water (or use a spray bottle if you have one). Transfer to the oven and bake for 20 minutes or until lightly toasted and completely dry.
3. Place the white onion in a bowl of iced water and set aside for 10 minutes.
4. Mix the oil, vinegar, capsicum, garlic and sugar in a small bowl to make a dressing.
5. Drain the onion and place in a mixing bowl with the toasted bread, tomato and dressing. Season with salt and pepper and toss well for 1 minute or so to combine, making sure the bread is completely coated in the dressing. Scatter over the sardines or anchovies, caper berries and parsley, and serve immediately.

 

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The men would take the bread with them on long hauls at sea, where they would make this salad, along with the fish they caught.