Panzanella salad

Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more
By Tristan Welch
Panzanella salad
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 400 g day-old loaf of bread
  • bunch spring onions, finely sliced
  • 250 g tomatoes, chopped
  • 1/2 clove garlic, peeled, crushed
  • bunch basil, roughly torn
  • 150 ml first press rapeseed oil
  • 400 ml water
  • 100 ml white wine vinegar
  • large pinch salt
  • 300 g mixed salad leaves


1. Chop the bread into 2cm/1in cubes, then toast in a dry pan for 3-4 minutes, or until golden-brown all over. Set aside to cool.

2. In a bowl mix together the spring onions, tomatoes, garlic and fresh basil. Drizzle over the rapeseed oil and toss to coat.

3. In a small bowl, whisk together the water, white wine vinegar and a pinch of salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad. Mix well, then fold in the salad leaves and serve.

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