Panzanella Bread Salad

Panzanella Bread Salad

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I love this salad which makes good use of left over bread. Any country crusty type bread around 2 day old, slightly past its best works great here. For vegans you can use Clearspring Organic Red Wine Vinegar.


Makes: 1 salad

  • Salad
  • 200g country crusty bread
  • 3 large tomatoes
  • 1 cucumber
  • 1 small red onion
  • Dressing
  • 175ml olive oil
  • 2-3 tablespoons red wine vinegar
  • salt and pepper, to taste
  • To Serve
  • 1 small bunch of basil, thinly sliced
  • 1 (300g) jar kalamata olives, optional

Preparation:20min  ›  Ready in:20min 

  1. Salad: Cut the bread into 2.5cm cubes. Cut each tomatoes in 8 slices. Cut cucumber in 1cm cubes. Slice red onion finely.
  2. Mix all the vegetables and the bread in a large salad bowl.
  3. Dressing: In a separate bowl mix the olive oil and vinegar. Season with salt and pepper.
  4. To Serve: Add the dressing to the vegetable and bread mix. Toss well so that the bread is well coated.
  5. Add olives and basil. Toss well to mix then let rest for 30 minutes before serving.

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