• 5 tomatoes, cut into wedges (we use fresh truss tomatoes)
  • 100ml extra virgin olive oil
  • 60ml (1/4) cup red wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp caster sugar
  • 3 baby fennel, trimmed, very thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 medium capsicums/peppers, halved, seeded
  • 220g (1/2 loaf) day old white sourdough
  • 2 Lebanese / small cucumbers, chopped
  • 50g (1/3 cup) pitted black olives
  • 2 tbsp capers
  • 1/2 cup basil leaves

Author of this recipe

Australian Truss Tomatoes

Australian Truss Tomatoes

Grower / producer

Truss tomatoes are grown in custom-built glasshouses all year round, which guarantees no matter what the weather conditions, truss tomatoes are always happy and protected. Truss... Read more

There is nothing better than sharing a simple Italian style bread salad or Panzanella with family or friends. This version made with fresh truss tomatoes adds the Mediterranean flavours like fennel, capsicum, cucumbers and capers.

Total votes: 640


Whisk 80ml (1/3 cup) of the oil, 2 tablespoons vinegar, garlic, sugar, salt and pepper together in a large bowl until well combined.  Add fennel and onion, stir to coat. Set aside for 10 minutes.

Preheat a non-stick frying pan or barbecue grill on medium-high. Brush the capsicum with a little of the remaining oil and cook skin side down for 10 minutes or until soft and the skins start to blacken. Remove to a board.

Tear bread into bite-sized pieces and drizzle with the remaining oil. Add to the pan, toss until edges become a little golden. Remove from heat.

Coarsely chop the capsicum, add to the fennel and onion mixture. Add cucumber, tomatoes, olives, capers, basil leaves and bread. Toss gently to combine. Season with salt and pepper. Serve.

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