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Panzanella Salad

Panzanella Salad

Serves pea 4 Clock icon 15 minutes
An Italian salad that celebrates luscious, colourful tomatoes now in season, and uses up stale bread to soak up the juices. Bear in mind that the tomatoes will taste their best at room temperature, and leave the salad to sit 10 minutes before serving, to allow all the flavours to come together.

10 Farmdrop products in this recipe

£ 28 .15
10 items.

Here's how you do it

  1. Preheat the oven to 180℃.
  2. Tear the sourdough into chunks, arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Bake in the oven for 10 minutes, until golden and crispy.
  3. Thinly slice the red onion, cut the tomatoes into quarters or halves (depending on their size) and slice the red peppers into thick strips.
  4. Crush the garlic and anchovies together, to make a paste. Mix the red onion, tomatoes, peppers, capers, anchovies and garlic with the crispy sourdough in a bowl, pour over the red wine vinegar and olive oil, season with salt and pepper. Serve with the basil leaves sprinkled on top.


  • 600g mixed seasonal tomatoes
  • 100g sourdough
  • 2 roasted red peppers (from a jar)
  • 1 red onion
  • 1 tbsp capers
  • 2 anchovies
  • 1 garlic clove
  • 6 basil leaves
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper

Suitable for

  • Dairy Free