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Panzanella Recipe



Around 1kg mixed tomatoes, halved if small, quartered if large

2 or 3 sliced of going-stale bread, torn into chunks

100ml Olive oil

50ml Red wine / balsamic vinegar

1 Red pepper, sliced optional

1 Shallot or half an onion, finely chopped

A few tinned anchovies, roughly chopped

A handful of pitted olives

A large handful of fresh basil leaves, roughly torn



Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.

Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.