Easy Italian Panzanella Salad

Exclusive Catherine Fulvio recipe for Londis

This is a classic Italian salad, normally made with stale ciabatta or sourdough.  In this recipe, I’ve lightly oven dried the bread, to help it keep its texture when mixed into the salad. If you can prepare this one a little ahead of time, the flavors will develop more



Serves 4



250g Londis white sliced pan bread, roughly diced 
50ml extra virgin olive oil
2tbsp red wine vinegar
2 garlic cloves, finely chopped
1 tbsp chopped herbs (chives, parsley)
1 punnet cherry tomatoes, sliced in half
1 cucumber, peeled, cut into small chunks
1 red pepper, diced
1 yellow pepper, diced
1 red onion, finely diced
Basil leaves, for garnishing



1. Preheat the oven to 180C and lightly dry the bread pieces. Then place the bread into a salad bowl.  In a jug, mix the extra virgin olive oil with the red wine vinegar, garlic and chopped herbs.  Add salt and freshly ground black pepper to taste and pour over most of the dressing onto the bread.

2. Add the tomatoes, cucumber, red and yellow peppers and red onion into the bowl and mix well.

3. Leave to stand for about an hour and pour in the remaining dressing.  Mix well again and garnish with basil leaves.

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