Panzanella Salad

Panzanella Salad

19 March 2015
Tags:  Recipe

This simple salad is a great way to use up stale bread and make the most of luscious ripe summer tomatoes. The sweetness of the tomatoes is balanced with good quality olive oil and a splash of vinegar. It is essential to have great bread too, make sure you use one with a good chewy crumb so it doesn't go soggy. Add to that tomatoes' best friend basil and the salty sting of Parmigiano Reggiano and you have a delicious summer winner.


Panzanella SaladServes 6 as a side

Prep time: 10 minutes
Total time: 25 minutes
Difficulty: Easy 



200 grams day-old sourdough loaf (about 4 thick slices), coarsely torn
100 ml extra virgin olive oil
25 ml balsamic vinegar
1 garlic clove, crushed
5 mixed ripe tomatoes, roughly chopped
1 small red onion, finely sliced
½ bunch basil leaves
120 grams Parmigiano Reggiano, shaved
Salt and pepper



  1. Toast or lightly char the bread.
  2. Place the oil, vinegar and garlic in a bowl, add the bread and toss together. Add the tomato and onion and tear in the basil leaves.
  3. Toss again, season to taste and serve immediately with the shaved parmigiano on top.