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Panzanella Salad

Looking for a quick lunch or a light dinner? Look no further than this Italian style Panzanella Salad. The robust basil, salty capers and sweet tomatoes make a perfect combination! This dish would also make a great accompaniment to an evening with guests and a glass of wine.

Serves 4 people


1 cup of stale bread – ciabatta or sourdough

4 cups of ripe mixed tomatoes

1 small red onion, chopped

A handful of capers, drained

Extra virgin olive oil

Salt & pepper

A dash of vinegar

A bunch of fresh basil

Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out. 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 and ciabatta. Toss the mixture together with your hands, 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. Tear the basil leaves and add to the dish, stir together and serve immediately. Enjoy!!

Recipe and photo courtesy of: happyskinkitchen

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