Panzanella recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook, plus 15 mins to marinate
  • 205 calories / serving
  • Healthy
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A Tuscan salad of tomatoes and bread, panzanella is the perfect summer side dish and a great way to use up leftover bread or spare tomatoes.

  1. Preheat the oven to gas 1/2, 130°C, fan 110°C. Put the ciabatta pieces on a baking tray in the oven for 10 minutes to dry out. Allow to cool.
  2. Meanwhile, to make the dressing, whisk the olive oil with the white wine vinegar, garlic and oregano. Season to taste, then set aside.
  3. Toss the tomatoes, onion, capers, anchovies, basil and ciabatta in a serving dish. Drizzle over the dressing, then toss again until evenly coated. Leave to stand for 15 minutes before serving to allow the flavours to infuse.

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  • Ingredients

  • 1 x ciabatta loaf, torn
  • 2 x 230g packs sweet vine-ripened tomatoes, quartered
  • 1 x 220g pack orange rapture tomatoes, halved
  • 1 small red onion, sliced
  • 3 tbsp capers, drained
  • 4 anchovy fillets, roughly chopped
  • 2 handfuls fresh basil
  • For the dressing

  • 4 tbsp olive oil
  • 1 1/2 tbsp white wine vinegar
  • 1 garlic clove, crushed
  • 1/2 tsp dried oregano
  • Energy 865kj 205kcal 10%
  • Fat 10g 14%
  • Saturates 2g 8%
  • Sugars 5g 6%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 25.5g Protein 5.8g Fibre 3.3g


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