Panzanella Salad recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cool
  • 175 calories / serving
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A brilliant way to use up stale bread, this Italian salad is fresh and colourful and perfect for a main meal or served as a side. 

Lay the bread out to become a little more stale, if it isn’t already. Rub the garlic around the inside of a large mixing bowl. Put the tomato halves into the bowl, and add the pepper and cucumber chunks.

Add the basil leaves, and a generous pinch of salt and cracked black pepper. Add a splash of oil and vinegar, then mix everything together. Tear the bread into bite-sized chunks and toss into the salad.

Leave the salad, covered, at room temperature for an hour or so to allow the flavours mingle and the bread to soak up the juice. Serve for lunch or as a side dish at a BBQ.

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Recipe taken from the SORTED Food recipe collection. 

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  • Ingredients

  • 1 clove garlic, peeled and halved
  • 400g (13oz) cherry tomatoes, halved
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • ½ cucumber, cut into chunks, with centre core removed
  • handful basil leaves
  • splash of extra virgin olive oil
  • splash of red wine vinegar
  • 4 slices of white bread, stale
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  • Energy 733kj 175kcal 9%
  • Fat 7.5g 11%
  • Saturates 1.1g 6%
  • Sugars 73g 8%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 23.4g Protein 4.7g Fibre 3.5g


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