Tomato and Sardine Panzanella

Charmaine Lu -
  • 500g mixed ripe tomatoes, cut into bite-size pieces
  • 2 tsp fennel seeds
  • 6 tbsp red wine vinegar
  • 1 sliced red onion
  • 2 tsp sugar
  • 1 tsp chilli flakes
  • 6 tbsp olive oil
  • 120g sardines in oil, drained
  • 150g stale sourdough bread, torn
  • Basil leaves
  • Chuck the tomato pieces into a bowl and season well. Lightly crush the fennel seeds, then put into a bowl and add the onion, sugar, salt, chilli flakes and vinegar. Leave to pickle for 15 mins. Meanwhile, heat the oven to 160C and spread the bread pieces on a baking sheet and drizzle with oil. Toss well, and bake for 10 mins to lightly toast.
  • Stir the remaining oil into the quick-pickled onion, then season again to taste. Pour over the tomatoes, add the sardines and toasted bread. Stir in the torn basil, toss well to combine, then serve.
20 mins
4 serving