Panzanella Salad


  • Tear the bread into bitesize chunks. Drizzle with a little of the olive oil and toast in the oven until golden.
  • Throw chopped tomatoes into a bowl with the sliced onion and chopped anchovy, season well with salt & pepper before adding the vinegar and oil. Allow the tomatoes to sit in the other ingredients until they have let out their juice and broken down a little in the bowl.
  • Add the olives and tear in the basil leaves, stir well to incorporate all of the ingredients and taste to ensure the flavours are balanced; you are essentially making a salad dressing so you want to balance the richness of oil with the sharpness of vinegar, a good salty kick from anchovy & olive to sit alongside the sweetness of ripe tomatoes. This is a subjective process, amend the balance as you see fit.
  • Once you are happy with the balance of your dressing add the toasted bread into the bowl and mix. Serve immediately with another scattering of basil leaves.

You can tweak this recipe and add whatever you have in the salad draw, the essentials are bread, tomatoes, vinegar and olive oil. The rest is up for experimentation.   


Credit: Alchemic Kitchen


Prep time: 10 Minutes

Cook time: 20 Minutes

Serves: 4

  • 250g stale bread

  • 600g ripe tomatoes

  • One shallot or a small red onion- finely sliced

  • three anchovy fillets- chopped finely

  • black olives

  • fresh basil leaves, torn

  • glug of olive oil

  • glug of vinegar (about half the amount of the olive oil)