Tuscan Panzanella Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon

Panzanella is a classic Tuscan salad of tomatoes and bread. This is a fantastic way to use up day-old ciabatta as the vinaigrette and tomato juices soak into it, giving it a new lease on life. Serve as a starter or light summer lunch, perfect for dining al fresco.

recipe updated Sep 4, 2018


  • Tomato icon
  • Sea salt icon
    Sea salt
    1 tbsp
  • Ciabatta icon
  • Red onion icon
    Red onion
    x ½
  • Fresh basil icon
    Fresh basil
    1 cup
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp
  • Olive oil icon
    Olive oil
    2 tbsp
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Anchovies icon
    x 12
  • Fresh basil icon
    Fresh basil
    ⅛ tsp


  • kCook icon Serving plate
  • kCook icon Loaf pan - 10"
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside tomato: chopped
  2. Prep and set aside ciabatta: broken up
  3. Prep and set aside red onion: finely chopped
  4. Get a clean medium bowl
  5. Add prepared tomato
  6. Sprinkle with sea salt
  7. Let rest for approx 1h
  8. Add prepared ciabatta
  9. Add prepared red onion
  10. Add fresh basil
  11. Add red wine vinegar
  12. Add olive oil
  13. Season with salt & pepper
  14. Mix carefully until well combined
  15. Transfer salad to 2 serving plates
  16. Top with anchovies
  17. Garnish with fresh basil
  18. Serve immediately
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