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  • Writer's pictureTerri Windover


What the hell is Panzanella you may ask? It's a Tuscan tomato & bread salad that will make your taste buds explode. It is the best of all the Italian flavours mixed together in a taste defying experience that will easily make your top ten salad list. It's ridiculously easy to make and it makes use of that leftover chunk of ciabatta bread you usually throw out because it goes stale so fast. Trust me, you want to make this. 

Ingredients: 200 g stale ciabatta loaf 600 g ripe mixed tomatoes, , roughly chopped sea salt freshly ground black pepper 1 handful small capers , drained 1 small red onion , peeled and very finely sliced 280 g jarred red peppers , drained and roughly chopped 8 anchovy fillets in oil , drained and finely sliced (optional) 2 tbsp red wine vinegar 6 tbsp extra virgin olive oil a bunch of fresh basil Instructions: 1. Tear the ciabatta into rough 3cm pieces and place on a tray. If it's fresh, leave it aside in a warm place for around 30 minutes – this helps to dry it out. 2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands (which I assume you've washed), then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed. 3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

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