Panzanella Salad

    15m prep time
    30m total time
    Easy level
    11 ingredients

Panzanella salad is a typical dish of Tuscan cuisine and a celebration of beautiful Italian produce. This salad is a great way to use up any stale bread you might have lying around, so leave your ciabatta or sourdough on the counter for as long as you can to dry it out. Using the juiciest, ripest tomatoes you can find will provide the most delicious result, all of the juices will form a salty-sweet dressing for the croutons to soak up. Tomato season is just beginning in the UK so let's make the most of it and eat as many as we can!

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200C. Cut the large tomatoes into quarters and the smaller ones in half. Slice the red onion or shallot as thinly as possible and chop the drained peppers into thin slices. Add all of the veg to a large mixing bowl along with a large pinch of salt and the drained capers. Leave this to sit for 15 minutes whilst you make the croutons.

Step 2

Tear the ciabatta into bite-sized chunks and drizzle with a quarter of the olive oil. Either roast on a lined baking tray for 10 minutes or grill directly on the barbecue until lightly charred on all sides. Once cooked, leave to cool and crisp up until you’re ready to serve.

Step 3

Chop or grate the garlic and mash the anchovies into a paste with the back of a fork. Add to a small bowl and whisk in the red wine vinegar and remaining olive oil. Season with black pepper.

Step 4

Toss the croutons and dressing with the tomatoes, peppers and onions with all of their lovely juices collected at the bottom of the bowl. Tear in the basil and either pile onto a large sharing platter or serve up onto plates.
  • Ingredients
  • Based on 4 servings
  • 1 Red Onion, or shallot 1 x Sainsbury's Red Onions Loose
  • 15g Bunch of Basil, leaves torn 1 x Sainsbury's Fresh Packed Basil 30g
  • 4 Anchovy Fillets 1 x La Monegasque Anchovy Fillets In Olive Oil 100g
  • 1 tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 4 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 250g Mixed Baby Tomatoes, halved 1 x Sainsbury's Best of British Tomatoes, Taste the Difference 250g
  • 2 Ciabatta Roll, torn 2 x Sainsbury's Mini Ciabatta Roll
  • 2 tbsp Capers, drained 1 x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*)
  • 300g Vine Tomatoes, quartered 1 x Sainsbury's Majestic Vine Ripened Tomatoes, Taste the Difference 300g
  • 2 Garlic Cloves, peeled and grated or chopped 1 x Sainsbury's Garlic
  • 350g Jarred Red Peppers, drained, or charred red peppers 1 x Odysea Roasted Red & Yellow Peppers 450g (350g*)
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