Recipe - Panzanella Salad

Panzanella Salad by Foodland Recipe Kitchen

Preparation Time: 40 mins
Serves: 6


  • 200g day old sour dough or ciabatta loaf
  • 600g ripe mixed colour cherry tomatoes, roughly chopped
  • Sea salt and freshly ground black pepper
  • 1 tbsp small capers, drained, chopped
  • 1 small red onion, peeled and very finely sliced
  • 8 anchovy fillets, drained and chopped
  • 1/2 cup black olives, seed removed, cut in half
  • 2 tbsp red wine vinegar
  • 6-10 tbsp extra virgin olive oil, depending on dryness of bread
  • 1 bunch fresh basil


  • Chopping board
  • Sharp knife
  • Salad bowl
  • Baking tray


  1. Cut or tear bread into rough 3cm chunks and place on a baking tray. Leave aside in a warm place for around 30 minutes – this helps dry it out
  2. Place tomatoes in a bowl, season with salt and pepper. Add capers, red onion, capsicum, anchovies and olives
  3. Toss the mixture together with your hands, add bread, giving tomatoes a slight squish to release their juices. Add red wine vinegar and extra virgin olive oil
  4. Taste; adjust flavour and seasonings by adding a little more salt, pepper, vinegar or oil as needed
  5. Tear in basil leaves and scatter over the salad, serve
  6. Delicious with barbecued meats or roast chicken.