Summer Panzanella with Anchovies

To prepare the summer panzanella with anchovies, first cut the stale bread into slices about 0.5 inches thick, then cut them into cubes 1. Transfer the bread cubes to a bowl, then pour in the water 2 and vinegar 3. Let soak until the bread has absorbed all the liquid.

Meanwhile, prepare the vegetables: peel the bell pepper 4, then cut it into strips 5 and halve them 6.

Peel the celery 7 and cut it into 0.5-inch pieces 8. Clean and slice the onion into julienne 9. Finally, cut the cherry tomatoes into quarters and the olives in half.

Take the bowl with the bread and check that it has absorbed the liquid, then add the celery 10, the onion 11, and the tomatoes 12.

Add the peppers 13, the olives 14, and mint torn by hand 15.

Season with oil 16 and salt 17, then mix everything well 18.

You're ready to plate 19: transfer the panzanella to serving plates and finish with 2 anchovy fillets marinated with citrus oil 20. Your summer panzanella with anchovies is ready to be served 21!