panzanella salad

Panzanella Salad

A tasty colourful dish – perfect all year round.

Prep Time: 45min (including cooking and cooling time)

Serves: 2


  • 1kg plum tomatoes, cut into bite-size pieces
  • 2 tsp salt, plus more for seasoning
  • 340g ciabatta or rustic sourdough bread, cut into cubes
  • 150ml extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 2 medium cloves garlic, finely chopped
  • 1/2 tsp Dijon mustard
  • 2 tbsp white wine vinegar or red wine vinegar
  • Salt and pepper
  • Fresh herbs (of your choice) for garnish


  1. Preheat oven to 180°C.
  2. Season tomatoes with salt in a colander set over a bowl, then set aside at room temperature to drain, tossing occasionally.
  3. Toast the bread.
  4. In a large bowl, toss bread cubes with olive oil.
  5. Place on a baking sheet and bake until crisp, about 15 mins. Let cool.
  6. Mix tomatoes with shallot, garlic, mustard and vinegar in a bowl with the tomato juice collected from the bowl that drained out earlier.
  7. Whisking constantly, drizzle in 120ml olive oil.
  8. Season with salt and pepper.
  9. Combine toasted bread, tomatoes, and dressing in a large bowl. Toss everything to coat and season with salt and pepper.
  10. Let rest for 30 mins before serving.
  11. Sprinkle with the fresh herbs on top to serve

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