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Panzanella salad

Panzanella salad


The croutons absorb the lovely dressing - you can use up slightly stale bread if you have any

  • Feeds 4 Feeds 4
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1252kj 300kcal
  • Fat
    Med 23%
  • Saturates
    Med 24%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 1 clove of garlic
  • 1 small red onion (or small white onion or shallot)
  • 1 red pepper
  • 1 yellow pepper (or orange or green)
  • 4 plum tomatoes
  • ½ a 400g ciabatta loaf
  • 1½ tbsp of red wine vinegar
  • 4½ tbsp of extra virgin olive oil
  • few sprigs of fresh basil


  1. Peel the clove of garlic and rub it around the inside of a large mixing bowl. This is just enough to impart the raw garlic flavour.
  2. Peel and finely slice the onion and place into the mixing bowl.
  3. De-seed and chunk the peppers into 2cm square pieces and add those to the bowl too.
  4. Quarter the tomatoes and cut out the seeds and pulp, then chunk up into bite-size pieces to match the peppers, before adding to the bowl.
  5. Rip or cut the leftover bread into small bite-sized pieces and mix into the salad.
  6. Toss the whole thing together with the oil, vinegar and season to taste.
  7. Rip in the fresh basil, mix it up and cover the bowl. Refrigerate for at least a couple of hours.
  8. Allow the salad to come up to room temperature before tucking in for the best flavour.