Panzanella Salad – Recipe

Panzanella Salad - Recipe

A few years ago I use to work in a cafe and was know as the salad lady. Each day I would come into work and head straight for the kitchen. Fruit and veg would come in daily due to our lack of storage. Which also meant that our salads were fresh everyday, just how I like them. I had a few salads that would sell out in a flash, while others were staff favourites. One of my personal favourites back then was the panzanella salad made with sourdough bread giving it a tang. Panzanella originates from Italy where they use stale bread and not letting anything go to waste. The toasted bread soaks up the juices from the tomatoes, oil and vinegar. Yet still keeping the crunch it is a perfect addition to the table.

Panzanella Salad - Recipe
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Italian
Serves: 4
  • 4 slices of stale sourdough
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • 2 cloves of garlic, finely diced
  • 250gm tomatoes, roughly chopped (roma, cheery, sweet-bite)
  • Pinch of salt
  • ¼ red onion, finely sliced
  • 2 tsp capers, roughly chopped,
  • Handful of rocket
  • ¼ cup chopped parsley
  • 3 tbsp olive oil - dressing
  • 4 tbsp balsamic vinegar - dressing
  1. Pre-heat oven to 180’c. Cut the sourdough roughly into 1.5cm squares and scatter on to a baking tray. Spread them out making sure that they are not sitting on top of each other. Combine the olive oil, butter and half of the chopped garlic in a cup, stir to combine. Drizzle over the bread and lightly give it a mix. Bake in the oven for 10 minutes, stirring to evenly coat the bread. Bake for a further 10 minutes or until the bread is crispy and golden.
  2. In the meantime, get a large mixing bowl. Place the remaining garlic along with the tomatoes and sprinkle with salt. Allow the tomatoes to sit for 5 minutes. Then add the onion and capers to the tomato mixture.
  3. Once the bread has cooled, add it to the tomato mixture. Using your hands to mix the tomato through the bread, add the rocket and parsley. The bread should absorb most of the liquid from the tomatoes.
  4. Dish up the salad into a serving bowl and drizzle with olive oil and balsamic vinegar.
You can add cucumber, olives or basil to the dish


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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at

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