Panzanella recipe
A Tuscan salad of tomatoes and bread, panzanella is the perfect summer side dish and a great way to use up leftover bread or spare tomatoes.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook, plus 15 mins to marinate
- 205 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 x ciabatta loaf, torn
- 2 x 230g packs sweet vine-ripened tomatoes, quartered
- 1 x 220g pack orange rapture tomatoes, halved
- 1 small red onion, sliced
- 3 tbsp capers, drained
- 4 anchovy fillets, roughly chopped
- 2 handfuls fresh basil
For the dressing
- 4 tbsp olive oil
- ½ tbsp white wine vinegar
- 1 garlic clove, crushed
- ½ tsp dried oregano
Each serving contains
- Energy
- 865kJ 205.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 25.5gProtein 5.8gFibre 3.3g
Method
- Preheat the oven to gas ½, 130°C, fan 110°C. Put the ciabatta pieces on a baking tray in the oven for 10 minutes to dry out. Allow to cool.
- Meanwhile, to make the dressing, whisk the olive oil with the white wine vinegar, garlic and oregano. Season to taste, then set aside.
- Toss the tomatoes, onion, capers, anchovies, basil and ciabatta in a serving dish. Drizzle over the dressing, then toss again until evenly coated. Leave to stand for 15 minutes before serving to allow the flavours to infuse.
- See more Salad recipes
