Rezeptbild von Panzanella mit Sardinen auf einem weißen Teller

Panzanella with sardines

15 minutes

Leicht

2 people

Panzanella is a classic Italian bread salad – originally created as a delicious way to use up stale bread. Summery fresh, prepared in just 15 minutes, and with tender canned sardines, it's a true omega-3 bomb that's ready anytime. Ortiz sardines are particularly fine and aged in high-quality olive oil – they crown the salad at the end and bring a true Mediterranean feel to the plate. A supply of canned fish belongs in every kitchen – thanks to their long shelf life, they're always on hand for quick, healthy dishes like this.

Ingredients

1 can of Ortiz sardines in olive oil
½ ciabatta bread (from the previous day)
400 g cocktail tomatoes, red and yellow
Juice and zest of half an organic lemon
1 large red onion or 1 Tropea onion
30 ml extra virgin olive oil
30 ml white wine vinegar or light balsamic vinegar
½ tsp sugar
A little salt and freshly ground pepper
Fresh basil leaves for garnishing

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Finely slice the onion and let it simmer in a small bowl with the juice of half a lemon, a little sugar, and a pinch of salt for 10 minutes. This will make it nice and mild and aromatic.
Tear or cut the ciabatta into large pieces. Fry in a pan with a little olive oil over medium heat until golden brown and crispy. Remove and let cool slightly.
Halve or quarter the 400 g of tomatoes, depending on their size. Larger, ripe tomatoes will also work—just cut them into smaller pieces.
For the dressing, in a large bowl, mix 30 ml of olive oil with the lemon zest, 30 ml of white wine vinegar, a little salt and freshly ground pepper.
Add the pickled onions, lemon juice, tomatoes and toasted bread to the dressing and mix gently.
Carefully place the sardines whole on the prepared salad - do not fold them in, so they don't fall apart. Garnish with fresh basil leaves.

Tip: Instead of ciabatta, you can also use sourdough bread, baguette, or even fresh bread – just toast it well so it doesn't dilute the salad. For a particularly subtle lemon flavor, you can also use Muraglia's aromatic olive oil with lemon – in this case, simply omit the lemon zest from the dressing.