Panzanella Salad

Directions

1. Grill the bread: Heat a chargrill pan or oven grill to high. Drizzle 4 day-old country loaf or dark rye, 2cm thick, sliced liberally with 1 tablespoons Olive oil, for drizzling and grill, turning once, for up to 2 minutes a side until crisp but not burnt, with visible grill marks. Once cool enough to handle, break each slice into bite-sized chunks over your serving plate with an extra drizzle of olive oil.

2. Cut the tomatoes: Cut each of the 3 ripe heirloom tomatoes in half and place cut-side down on the chopping board, then cut into uneven segments (rough edges help the flavours meld). Scrape them, with all their juices, onto the plate.

3. Add the nectarines: Halve 3 ripe nectarines (optional; peak season only), remove the stones, then cut the fruit lengthways into wedges. Scrape them and their juices onto the serving plate too, then sprinkle everything with 1 pinch Pink salt.

4. Make the dressing: Combine 100 millilitres extra-virgin olive oil, highest quality, 80 millilitres white balsamic vinegar (or white wine vinegar), and 1 tablespoons honey in a food processor. Add most of 1 bunch basil, leaves picked (reserve some for garnish) and blitz to make a dressing. Avoid making this more than an hour before serving, or it can discolour.

5. Toss and serve: Drizzle the dressing over the salad and gently toss with care so you don't squash the tomatoes and fruit. Arrange 1 tin Ortiz anchovies evenly over the salad, scatter with the remaining basil leaves, and serve.