Panzanella salad served on a large plate

Panzanella

Name: Panzanella
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 1kg ripe mixed tomatoes halved if small, quartered if large; 300g day-old sourdough or ciabatta, torn into large chunks; 100ml extra virgin olive oil; 50ml red wine vinegar; 1 small shallot finely chopped; 50g tin anchovies drained and roughly chopped; 100g black olives pitted; large handful of basil leaves, torn

Esther Clark

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Serves 4-6

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4.8 out of 5.20 ratingsRate

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Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing

Dairy-free

Egg-free

Nut-free

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Try this panzanella, then try our BBQ peach panzanella, avocado panzanella, charred nectarine & prosciuto panzanella and halloumi panzanella salad. Next, try creamy Tuscan chicken and our epic summer salad.

Esther's tips for the perfect panzanella:

It's best to use slightly stale, rustic bread for panzanella. It soaks up the dressing and tomato juices without becoming too soft, giving the salad its signature texture.
If you want to make the salad a little more substantial, add some torn mozzarella, creamy burrata or a handful of cannellini beans. They turn the salad into an easy lunch or light supper without losing its fresh, summery feel.
I always use the ripest tomatoes I can find, as they're the star of the dish. A mix of different varieties and colours adds plenty of sweetness, texture and visual appeal.
Panzanella makes the perfect side for grilled chicken, barbecued fish or simple roasted vegetables. Just before serving, I'll finish it with plenty of fresh basil and an extra drizzle of good-quality extra-virgin olive oil for the best flavour.

Ingredients

Nutrition

Units:

MetricUS

1kg ripe mixed tomatoes

halved if small, quartered if large
300g day-old sourdough

or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot

finely chopped
50g tin anchovies

drained and roughly chopped
100g black olives

pitted
large handful of basil

leaves, torn

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Nutrition: Per serving (6)

kcal378
fat24g
saturates3g
carbs31g
sugars6g

low
fibre4g
protein8g
salt2.3g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
step 2

Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
step 3

In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4.8 out of 5.20 ratings

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