Panzanella (Tuscan Bread Salad) À La Toni Mörwald

If you want to make this dish at the office, prepare at home: For the panzanella, rub ciabatta slices with the garlic clove cut in half. Heat olive oil in a pan, add oregano sprigs and fry the bread slices until golden brown on both sides. Remove, drain on paper towels and season with salt. Cut shallots and onion into wedges and sauté in olive oil. Peel the cucumber, cut into cubes and lightly salt. Cut tomatoes into slices and layer them alternately with the cucumbers, preferably in a fresh-keeping tin. Place a few slices of bread on top. Then layer onions and shallots and again put slices of bread on top. Pour some olive oil over it and let it rest for a few hours. Preparation:Arrange the panzanella on plates. Place anchovy fillets on top and garnish decoratively with basil. Garnish with some arugula if desired. Season with pepper and drizzle with olive oil.

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