Panzanella With Mint And Anchovy

Name: Panzanella With Mint And Anchovy
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets anchovy fillets; 113 grams day-old peasant bread, torn into bite-size pieces; 2 Tbsps drained capers; 454 grams cherry tomatoes; 1 cucumber, peeled, seeds scooped out, and diced; 1 clove garlic; 1 small handful fresh mint (15-20 leaves) picked and sliced into thin ribbons, divided; 1 smalls red onion, peeled and very thinly sliced; 1 teaspoon kosher or sea salt; 6 servings Sea salt and freshly ground black pepper, to taste; 2 Tbsps sherry vinegar

You can never have too many side dish recipes, so give Panzanella With Mint And Anchovy a try. This recipe makes 6 servings with 79 calories, 3g of protein, and 1g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Mediterranean cuisine. If you have anchovy, day-old peasant bread, mint picked, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.