BreadSides & SaladsVeganVegetarian

Panzanella

This Tuscan chopped salad recipe is perfect for al fresco dining during the summer months. What sets it aside from traditional salads is that one of the main ingredients is soaked stale bread.

Prep Time: 10 mins
Cooking Time: 0 mins
4 people

Used in this recipe

Ingredients

1 clove garlic, halved
1/2 a ciabatta loaf
6 tbsp Filippo Berio Extra Virgin Olive Oil
1 tbsp red wine vinegar
4 vine-ripened tomatoes
1 red onion, sliced
1 yellow pepper, deseeded and diced
1/2 cucumber, deseeded and peeled
2 tbsp shredded basil leaves
50g pitted black olives, halved

Method

Rub the halved garlic clove all over the inside of a large salad bowl. Break the bread into rough chunks, then sprinkle over the oil, vinegar and 2 tbsp water. Toss well and leave to soak for 5 minutes.
Meanwhile, prepare all the remaining ingredients. Stir the vegetables into the bread and toss well to mix then serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.