Heirloom Tomato Panzanella Recipe | Food Network UK

Ingredients

• 3 cups torn Tuscan bread (1 1/2-inch pieces)
• 1/2 cup olive oil
• Salt and freshly cracked black pepper
• 1/2 cup sliced English cucumbers (peeled and seeded)
• 1/2 cup finely julienned red onions
• 1/4 cup fresh parsley leaves
• 2 tablespoons Spanish capers, rinsed
• 2 tablespoons roughly chopped Tuscan olives
• 1/2 teaspoon finely minced garlic
• 6 fresh basil leaves, chopped
• 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
• 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
• For the Mustard-Anchovy Vinaigrette
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped shallots
• 4 salt-packed anchovies, rinsed
• 1 1/2 cups rapeseed oil
• Sea salt and freshly cracked black pepper