Back to Recipes

Panzanella Salad

A vibrant Italian-inspired bread and tomato salad, packed with ripe tomatoes, crisp cucumber, red onion and fresh basil, finished with a tangy red wine vinegar dressing and golden toasted bread.
Cooking Time
35 Minutes
Portions
10

Ingredients

Increase Portion Size

  • g Sourdough or rustic white bread, cut into 3cm cubes
  • ml Olive oil
  •   kg Mixed ripe tomatoes, quartered or roughly chopped
  • g Cucumber, sliced into half-moons
  • g Red onion, thinly sliced
  • g Fresh basil leaves
  • g Radishes, thinly sliced
  •   portion Sea salt & pepper
  • ml Extra virgin olive oil
  • ml Red wine vinegar
  • g Dijon mustard
  •   clove Garlic, finely grated
  • g Caster sugar or honey

  • 1

    Step 1

    Preheat the oven to 190°C / 170°C fan / Gas Mark 5. Place the cubed bread onto a large baking tray and drizzle with the olive oil. Season with salt and black pepper, then toss well to ensure the bread is evenly coated. Bake for 10–15 minutes, turning halfway through, until golden brown and crisp on the outside while retaining a little texture in the centre. Allow to cool slightly.
  • 2

    Step 2

    Place the tomatoes, cucumber, red onion and radishes into a large mixing bowl. Season lightly with salt and leave for 5–10 minutes. This allows the tomatoes to release some of their juices, which will help flavour the bread.
  • 3

    Step 3

    Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic and sugar or honey. Season with salt and freshly ground black pepper.
  • 4

    Step 4

    Add the toasted bread to the vegetables and pour over approximately three-quarters of the dressing. Toss gently to combine, ensuring the bread absorbs some of the tomato juices and dressing without becoming overly soft. Fold through the fresh basil leaves and add the remaining dressing as required.
  • 5

    Step 5

    Allow the salad to stand for 10–15 minutes before serving to allow the flavours to develop. Finish with a final crack of black pepper and a drizzle of extra virgin olive oil.

Ingredients

Increase Portion Size

  • g Sourdough or rustic white bread, cut into 3cm cubes
  • ml Olive oil
  •   kg Mixed ripe tomatoes, quartered or roughly chopped
  • g Cucumber, sliced into half-moons
  • g Red onion, thinly sliced
  • g Fresh basil leaves
  • g Radishes, thinly sliced
  •   portion Sea salt & pepper
  • ml Extra virgin olive oil
  • ml Red wine vinegar
  • g Dijon mustard
  •   clove Garlic, finely grated
  • g Caster sugar or honey

Our amazing products used in this recipe

Discover the Country Range products that were used in this recipe so you can recreate it yourself.

Country Range Red Wine Vinegar 6 x 2 ltr

Country Range Dijon Mustard 2 x 2.27 ltr

Not sure what to cook?

Sign up to the mailing list for more hassle free recipes

Featured recipes

View Recipe

5 Bean Seasonal Salad

2 Portions 20 Mins
View Recipe

Crunchy Chickpea Salad
View Recipe

Seasoned Chicken Salad

Find A Country Range Stockist

All our brands are exclusively available through Country Range Group wholesalers. Located across the United Kingdom, Ireland, the Channel Islands and mainland Europe, each of our stockists provides the personal, reliable and professional approach that is so crucial to the catering industry, along with the exemplary service that matches our brands.

Find a Stockist