• 600g ripe tomatoes
  • 2 cucumbers
  • 2 ciabattas (thick sliced Italian style bread) cut in 2cm cubes
  • 2 red onions
  • 2 grilled bell peppers (capscium)
  • 50g basil leaves

Dressing ingredients

  • 120 ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Sea salt
  • Black pepper

Italian cuisine is well known for its focus on taste and preference for choosing quality, fresh seasonal ingredients. I love them all - the ripe tomatoes, the best olives and delicious pressed olive oils.

Panzanella is one of the most famous Italian salads, originally a dish from the 'poor man's kitchen' made with stale bread, ripe tomatoes and other leftovers. Today it has become a classic tasty salad and 'a guaranteed success' at the lunch or dinner table.

Panzanella is easy to combine with other dishes and this salad can be enjoyed as a starter or a light meal on its own. Or if you want to stick to a more traditional Italian menu, follow your pananella with a tasty risotto.

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  • Preheat oven to 200 degrees Celsius.
  • Prepare the bread: In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • Prepare the vegetables: Cut tomatoes in wedges, roughly chop the cucumber and bell peppers and slice the onions. 
  • Prepare the dressing: by mixing the olive oil and vinegar.
  • Toss all the ingredients and allow the flavours to combine for about half an hour before serving.
  • Enjoy your classic Panzanella!

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