Panzanella Salad

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0:45

Serves 4

Easy

Enjoy our take on panzanella, one of Tuscany’s famous salads made from ripe tomatoes and hearty, stale bread.

This Italian dish is sure to be a crowd pleaser and is delicious when enjoyed alfresco. Made from crusty bread, fresh tomatoes and a tangy dressing, panzanella can be enjoyed on its own or paired with your favourite pasta dish.

Content image
Ingredients image

What you'll need...

  • 1kg ripe mixed tomatoes, halved
  • 300g ciabatta, one day old and torn into large chunks (sourdough works too)
  • 100ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 red onion, finely chopped
  • 100g black olives, pitted
  • 50g green olives, pitted
  • Handful of basil leaves, torn

Method

  1. Heat the oven to 180C / 160C fan / gas 4. 

  2. Place the tomatoes into a colander and sprinkle over a pinch of salt, leaving the tomatoes to sit for 15 minutes. 

  3. Place the torn chunks of bread over a baking tray and drizzle with oil, ensuring each piece of coated. Bake for 15 minutes or until lightly browned and toasted. 

  1. In a large mixing bowl, whisk together the oil, vinegar and shallots. Season with salt and pepper. Add the tomatoes, toasted bread, olives and half of the basil into the bowl. Add the mozzarella if using.  

  2. Spoon the panzanella onto a serving plate and top with the remaining basil and season to taste. Serve immediately and enjoy! 

Shop the tools you will need

Secondary image for Acacia Serving Bowl Main image for Acacia Serving Bowl

£22

Secondary image for Wooden Salad Serving Hand Main image for Wooden Salad Serving Hand

£2

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