Skip to content
Panzanella recipe

Panzanella recipe

17 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook, plus 15 mins to marinate
  • 205 calories / serving
  • Healthy
  • Dairy-free


  • 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
  • ½ tbsp white wine vinegar
  • 1 garlic clove, crushed
  • ½ tsp dried oregano
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to gas ½, 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.

See more Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.