Panzanella, Italian Bread Salad

Panzanella, Italian Bread Salad Panzanella, Italian Bread Salad

The perfect simple summer salad

4 people 5 minutes 60 minutes


  • 2 - Anchovies Very finely chopped
  • 2 tbsp Capers
  • 200 g Ciabatta Bread Rolls Or, Stale or crusty white bloomer
  • 1 - Red Onion Thinly sliced
  • 1 - SuperValu Cucumber Thinly sliced, use a veg peeler
  • 4 tbsp SuperValu Extra Virgin Olive Oil
  • 1 handfull SuperValu Fresh Basil
  • 1 tbsp SuperValu Fresh Chives Chopped
  • 0 - SuperValu Salt
  • 8 - SuperValu Tomato Sliced
  • 2 tbsp SuperValu White Wine Vinegar


  1. Slice the onions and place in a bowl of cold water with some salt. Leave for about an hour. This will take some of the rawness out of the onions, then drain and pat dry.
  2. Place the cut tomatoes evenly in a colander and sprinkle with salt. Put the bowl over another bowl to catch the liquid from the tomatoes which you use later for the dressing.
  3. Tear the bread into chunks about as big as your thumb. Set out on a large baking tray, leaving space between them to ensure they dry out while you are prepping the rest of the ingredients.
  4. Take an old screw topped jar and put in the olive oil, vinegar, anchovies and the reserved tomato juice, if using both. Pop on the lid and shake vigorously.
  5. In a large serving bowl combine all the ingredients except the bread. Just before serving add the bread chunks which should have dried out by now. This is ideal with barbequed meats.
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