Panzanella
March 11, 2026
Panzanella, or bread salad, is the perfect showcase for the balanced flavour combination of sweet, ripe tomatoes, briny black olives, and herby, fresh basil. Everything is tossed together with torn ciabatta and a quick olive oil and red wine vinegar dressing to marry the flavours together.
Panzanella, or bread salad, is the perfect showcase for the balanced flavour combination of sweet, ripe tomatoes, briny black olives, and herby, fresh basil. Everything is tossed together with torn ciabatta and a quick olive oil and red wine vinegar dressing to marry the flavours together.
Key products
Instructions
Instructions
- Pre-heat oven to 150°C / 300°F / 130°C Fan / Gas Mark 2.
- On a large baking tray lined with parchment paper, add torn ciabatta and 1 tablespoon of the olive oil, toss well to coat. Bake for 15 minutes, remove from oven and set aside.
- While the bread bakes, salt the tomatoes. Place tomatoes in a colander over a bowl, add the salt and mix well. Leave for 15 minutes.
- Make the dressing. In a small bowl combine the rest of the olive oil, shallot, vinegar. Garlic Granules, Black Pepper and liquid from the salted tomatoes. Mix well and taste for seasoning. Add Salt and Pepper to taste.
- Add the tomatoes to the bowl that the juices drained into and toss with the dressing, bread, oils and half the basil.
- Leave the salad to marinate for at least 20 minutes, max 2 hours before you serve.
- Transfer the salad onto a serving plate and serve with the rest of the fresh basil torn over and extra cracked black pepper!
