Panzanella Salad

January 15, 2021

Panzanella Salad

Panzanella is a great way of using up leftover bread and is a traditional and delicious Tuscan salad that goes superbly well with pizza and a glass of quality Italian red wine. This is the king of Panzanella salad recipes. You could skip the tomato dressing and make a simpler vinegar and olive oil dressing and serve with sliced tomatoes, but if you have the time, this method is unbeatable!

Serves 4-5.


For the tomato dressing:

1 kg fresh ripe tomatoes

1 bag fresh basil

3 cloves garlic

4 tbsp white wine vinegar

200ml olive oil

2 fillets anchovies

sugar, salt and pepper


For the salad:

1 jar Homemade Pizza Club pitted black olives.

Ciabatta or other leftover bread (sourdough works especially well)

Mixed leaves


  1. To make the dressing, blanch the tomatoes by placing briefly into boiling water. Remove from the pan and place into cool water before removing the tomato skins.
  2. Cut the skinned tomatoes in half and remove the seeds and juice into a sieve. Retain the juice from the tomatoes and discard the seeds.
  3. Cut the tomato flesh into chunks and retain for the salad.
  4. In a food processor, add the tomato juice, basil, anchovies, garlic and white wine vinegar.
  5. Slowly add in the olive oil until the dressing has thickened. Season with a little salt, black pepper and sugar.
  6. To make the salad, tear the bread into chunks and put into a bowl with the black olives and mixed leaves. Add the tomato dressing and serve! This salad is best served immediately and eaten within a few hours.


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