Panzanella salad | Recipes | Poppy Cooks

Ingredients

• 250g cherry tomatoes, halved
• 2 large beef tomatoes, chopped into large pieces
• 2 banana shallots, finely sliced
• 300g stale sourdough bread, torn into cubes
• 1 x 50g tin anchovies, drained but reserve the oil, roughly chopped
• 30g fresh basil, roughly torn
• 50ml olive oil
• 25ml red wine vinegar
• 1 ball of burrata