Panzanella w Fennel, Apple & Dill Sauerkraut

The Cultured Collective - Panzanella w Fennel, Apple & Dill Sauerkraut


Serves 4
  • 200 g ciabatta loaf
  • 600 g ripe mixed tomatoes, roughly chopped
  • 4 TBS Fennel, Apple & Dill Sauerkraut
  • 1 handful small capers , drained
  • 1shallot, finely sliced
  • 8 anchovy fillets, finely sliced
  • 1 tsp red wine vinegar
  • 2 TBS extra virgin olive oil
  • Bunch of fresh basil
  • Salt & Pepper to taste


1. Preheat the oven to 180C. Tear the ciabatta into rough 3cm pieces and place on a tray. Drizzle with 1 TBS olive oil and bake for 5-10 minutes until lightly browned.
2. Place the tomatoes in a bowl and season with salt and pepper.
3. Rinse the capers and add to the bowl, along with the sauerkraut, onion, ciabatta and anchovies
4. Toss the mixture together with your hands, then stir in the oil and vinegar. Add a little more salt, pepper, vinegar or oil, if needed.
5. Tear in the basil leaves, stir together and serve.

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