Panzanella salad

A perfect way to use up leftover bread

  • Categories
  • Archives
    • News & Events
  • Categories
  • Archives
  • 24 Apr

    Recipe: panzanella salad

    This Panzanella salad is one of the most delicious ways to use up stale bread. It only takes a few minutes to assemble and tastes absolutely delicious too!

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    Serves 2
    Assembled in 15 minutes

    · 100g stale bread

    · 300g mixed in-season local tomatoes

    · ½ red onion

    · 1 tbsp capers

    · 2 tbsp cornichons




    · 1 bunch of fresh basil

    · 2 tbsp olive oil

    · 2 tbsp red wine vinegar

    · Salt and pepper to season

    1. Peel and finely slice the red onion and place into a large mixing bowl. Add a pinch of salt and the red wine vinegar, mix well and place to one side.
    2. Roughly chop the capers and the cornichons and add to the mixing bowl with the red onion.
    3. Wash and roughly chop the tomatoes and add to the mixing bowl, along with the fresh basil which can be roughly torn by hand.
    4. Next cut the bread into 1cm cubes and add to the rest of the ingredients, along with the olive oil and a good few turns on your pepper mill.
    5. Finally, mix the salad well; it’s best to use your hands and while you mix it give the tomatoes a little squeeze to release their gorgeous juices. Taste the salad and adjust the seasoning to your taste and finally enjoy