Panzanella salad served on a large plate

Panzanella

  • Rating: 5 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

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 

Nutrition: Per serving (6)
NutrientUnit
kcal378
fat24g
saturates3g
carbs31g
sugars6g
fibre4g
protein8g
salt2.3g
Advertisement

Ingredients

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. 

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.8 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content