Panzanella

A Tuscan classic, the success of this dish depends on two important ingredients – fresh tomatoes and crusty breads that are at least 3 days old.

Ingredients
1 clove garlic, halved
125g crusty bread (e.g. baguette), thickly sliced, crust removed
2 cups plum tomatoes, chopped
185g skimmed-milk mozzarella cheese, diced
2 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon capers, rinsed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 anchovy fillets, mashed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Method
Preheat oven to 190°C. Rub half clove of garlic on all sides of the bread and cut into cubes. Place cubes on a non-stick baking sheet and bake 7 minutes, or until crisp. In a large bowl, combine tomatoes, cheese, parsley, capers and baked bread cubes. In a small jar with a tight-fitting lid or small bowl, combine vinegar, oil, anchovies, salt and pepper. Cover and shake well or blend with a wire whisk until emulsified. Pour over tomato mixture and toss to combine.